Carolyn..... A Gift from me to you all.....An original recipe from Chef Elle!

[Guest guest]

I think I will put this on the Christmas menu. My bil will really love it

Thanks

Donna

Sent via BlackBerry from T-Mobile

 

 

Ellen Deskin <edeskin

 

Wed, 12 Dec 2007 18:19:27

 

Carolyn..... A Gift from me to you all.....An

original recipe from Chef Elle!

 

 

Hi Carolyn,

 

Thank you for the compliment. By all means you may share it. It is one of my

fave soups. Since I am the originator I take many liberties with it...LOL. Do

try it when you can and let me know what you think please.

 

It is very versitile and freezes very well too.

 

Have a very Merry Christmas,

Elle

 

Carolyn <veggiekat (AT) gmail (DOT) <veggiekat%40gmail.com> com> wrote:

Ellen, this sounds absolutely fabulous, and is definitely on my “must be

tried soon” list! If only I had the ingredients in, I would make it

tonight! Do you mind if I share this with my vegetarian mastercook group,

giving you full credit and including all your original notes of course? I

am sure they would absolutely love it. If not, no problem.

Carolyn

 

_____

 

@ <%40>

 

[@ <%40>

] On Behalf Of Ellen Deskin

12 December 2007 13:50

EllenDeskin

A Gift from me to you all.....An original recipe

from Chef Elle!

 

Hi All,

 

Merry Christmas and a Happy New Year to you and your families.

 

This recipe I came up with a few years ago while playing in the kitchen with

ingredients I had on hand. I have since perfected my original recipe and

have tested it out on many guinea pigs to some very good reviews including

my husband who HATES spices of any kind...LOL..-..Little does he know that I

use garlic in everything!!-!! Anyway, I wanted you to be the first to get

the recipe once I was ready to publish it. I do hope you enjoy it and if

there are any comments either way I would love to hear them. Enjoy!!

 

CHEF ELLE'S SALSA ONION SOUP

 

4 large or 6 medium onions, peeled, cut in half and sliced

4 tbsp butter or margarine ( butter gives a richer taste)

salt and pepper to taste

1/4 cup sherry, white wine or red wine

1 large jar of salsa, mild, medium or hot to your taste

1 large can of tomato juice (not V 8)

grated cheese such as Mozzarella, Cheddar, Provolone

French bread, sliced 1/2 to 3/4 inches thick OR round Rusks

 

Slice onions and separate the layers.

 

In a large pot melt the butter. Add the onions and over low heat with a

cover sweat them until they are light golden brown. Add the salt and pepper

to taste and stir to incorporate. Add the sherry, jar of salsa and tomato

juice. Allow to simmer for 30 minutes.

 

Meanwhile, toast the French bread and cover it with the cheese. Pour soup

into crocks and lay bread slices on top filling in with extra cheese as

needed.

 

Place crocks under broiler until cheese is melted and bubbly with a hint of

browning. Serve and enjoy!

 

NOTE:

 

This is a very warming soup an a cold day.

 

If you like you can add some garlic to the onions while they are sweating.

 

You may omit the sherry without a problem to the over all taste.

 

If using Rusks do not toast.

 

[Guest guest]

Hi Carolyn,

 

Thank you for the compliment. By all means you may share it. It is one of my

fave soups. Since I am the originator I take many liberties with it...LOL. Do

try it when you can and let me know what you think please.

 

It is very versitile and freezes very well too.

 

Have a very Merry Christmas,

Elle

 

Carolyn <veggiekat wrote:

Ellen, this sounds absolutely fabulous, and is definitely on my “must be

tried soon” list! If only I had the ingredients in, I would make it

tonight! Do you mind if I share this with my vegetarian mastercook group,

giving you full credit and including all your original notes of course? I

am sure they would absolutely love it. If not, no problem.

Carolyn

 

_____

 

 

On Behalf Of Ellen Deskin

12 December 2007 13:50

EllenDeskin

A Gift from me to you all.....An original recipe

from Chef Elle!

 

 

 

 

 

Hi All,

 

Merry Christmas and a Happy New Year to you and your families.

 

This recipe I came up with a few years ago while playing in the kitchen with

ingredients I had on hand. I have since perfected my original recipe and

have tested it out on many guinea pigs to some very good reviews including

my husband who HATES spices of any kind...LOL..-..Little does he know that I

use garlic in everything!!-!! Anyway, I wanted you to be the first to get

the recipe once I was ready to publish it. I do hope you enjoy it and if

there are any comments either way I would love to hear them. Enjoy!!

 

CHEF ELLE'S SALSA ONION SOUP

 

4 large or 6 medium onions, peeled, cut in half and sliced

4 tbsp butter or margarine ( butter gives a richer taste)

salt and pepper to taste

1/4 cup sherry, white wine or red wine

1 large jar of salsa, mild, medium or hot to your taste

1 large can of tomato juice (not V 8)

grated cheese such as Mozzarella, Cheddar, Provolone

French bread, sliced 1/2 to 3/4 inches thick OR round Rusks

 

Slice onions and separate the layers.

 

In a large pot melt the butter. Add the onions and over low heat with a

cover sweat them until they are light golden brown. Add the salt and pepper

to taste and stir to incorporate. Add the sherry, jar of salsa and tomato

juice. Allow to simmer for 30 minutes.

 

Meanwhile, toast the French bread and cover it with the cheese. Pour soup

into crocks and lay bread slices on top filling in with extra cheese as

needed.

 

Place crocks under broiler until cheese is melted and bubbly with a hint of

browning. Serve and enjoy!

 

NOTE:

 

This is a very warming soup an a cold day.

 

If you like you can add some garlic to the onions while they are sweating.

 

You may omit the sherry without a problem to the over all taste.

 

If using Rusks do not toast.

 

 

[Guest guest]

Thanks so much Ellen, I really appreciate it and am sure the group will love

it. I am hoping to try it over the holiday season and will let you know

what I think – which I am sure will be positive :-).

 

 

 

Carolyn