Recipe: Simple French onion soup
Give this healthy soup full of delicious greens a try.
A simple and delicious soup recipe that combines good-for-you greens and grains.
This soup is open to all kinds of experimentation. Try adding 2 cups or one 14- to 15-oz can beans, such as cannellini beans, chickpeas or romano beans, with the cooked grains. Or drop a Parmesan rind into the broth while the greens simmer and garnish with more freshly grated cheese. You can also use chopped onion, chopped celery and chopped carrot with or in place of the greens’ stems.
1 Place the grains and salt in a medium pot and cover generously with water. Bring to a boil over high heat; reduce the heat to a simmer and cook until the grains are tender to the bite (from 15 minutes for quinoa to up to 60 minutes for rye kernels). Drain and set aside.
2 If using greens with thick stems like chard or kale cut the stems from the leaves. Trim the stems and finely chop them, then cut the leaves into thin ribbons; keep the stems and leaves separate. If using greens without thick stems, chop the leaves into ribbons or bite-sized pieces.
3 Heat the oil in a soup pot over medium-high heat. Add the stems (if using) and cook, stirring frequently, until they’re soft, about 5 minutes. Add the garlic and stir to combine. Add the chicken broth and cooked grains and bring just to a boil.
4 Add the greens, stir to combine and cook until wilted and tender, just 1 to 2 minutes for spinach, 5 minutes for chard and up to 10 minutes for kale. Season with salt and serve warm with a grind or two of pepper.
Serves: 4 to 5
Black and white contrast create a classy and cosmopolitan look
Fresh, modern and fun, a revamped heritage home is the perfect place for one Montreal family.
Like the rest of the living room, the fireplace is striking in its lack of embellishment. “I wanted the whole space to be sleek,” says designer Sylvie Masse.
Sleek and modern as it may look, the kitchen is hard-working. Ample surface space makes prepping and cooking a cinch, and corralling clutter is easy thanks to the extra storage from the overhead and under-counter cabinetry. A TV integrated into the glass backsplash offers entertainment for cooks or those eating at the island. Visual interest is added through simple details like the pottery that appears to float on the ethereal glass shelving in front of the window in lieu of a blind.
A catch-all for cookbooks and culinary miscellany, the built-in oak unit along the kitchen’s back wall offers lots of extra storage and adds warm texture to the otherwise stark and minimalistic room.
High contrast black and white looks classy and cosmopolitan in the living room. Sylvie eschewed drapery for a barely-there roller shade to let the industrial-style window shine.
“With its bold black runner, the original white-painted staircase looks very old New York City,” says Sylvie.
Modern classics reign in the master bedroom, from the Eames rocker to the plush low-profile bed frame.
The clean-lined everything-in-its-place aesthetic took careful planning. By setting the wardrobe system within the wall and adding a lacquered MDF strip along the bottom, the contractor made the individual units appear built-in for a more refined look.
Stay warm with this hearty soup recipe.
Keep warm with a bowl (or two) of this tasty bean soup from Vicky Jones's book, Out of the Pod.
1 Add the oil to a saucepan over low heat. Add the onion and celery and cook until soft; avoid browning.
2 When soft, add the dried broad beans to the pan, stir around, then add the stock and savoury, if using. Cover and bring to a boil, then keep at a boil for 10 minutes. Reduce the heat and simmer for a further 20 to 50 minutes, or until the beans have broken down into a mush.
3 Meanwhile, bring a small pot of water to a boil and blanch the fresh broad beans for 1 minute; remove them using a slotted spoon and skin them if the skins are tough. Scald the tomatoes in the same pot of boiling water, then skin and chop them.
4 Purée the dried bean and celery mixture until smooth using an immersion blender; stir in the fresh beans, tomatoes and mint and reheat gently.
5 Season to taste with salt and pepper; serve.
Prep & cook time: 1 1/2 hours
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Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.