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1
Bring stock or broth to the simmer with the bay leaf, wine, and vegetables; simmer 5 to 6 minutes, or until the vegetables are just tender.
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2
Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1 1/2 inches long.
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3
Fold them into the soup and let simmer just a minute or two, until cooked through.
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4
Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors.
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5
Serve hot with melba toast or buttered toast points.
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6
BEEF AND VEGETABLE SOUP.
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7
In a large saucepan, saute 1 cup each finely diced onion, celery, carrot, and leek for 2 minutes in butter.
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8
Pour in 2 quarts beef stock (page 5) or canned bouillon.
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9
Add 1/2 cup diced turnip; 1/2 cup orzo (rice-shaped pasta), quick-cooking tapioca, or rice; and, if available, any cooked and chopped beef shank or oxtail meat left from making beef stock.
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10
Simmer 10 minutes.
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11
Meanwhile, blanch for a minute or so 1 1/2 cups shredded green cabbage leaves; drain, chop, and add to soup with 3/4 cup peeled, seeded, diced tomato (see page 30).
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12
If youve not used meat, add also 3/4 cup cooked or canned red or white beans.
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13
Reheat to the simmer for a few moments; season to taste, and serve.
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14
FRENCH ONION SOUP.
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15
In a large saucepan, slowly saute 2 quarts thinly sliced onions in 3 tablespoons butter and 1 of oil for about 20 minutes, until softened.
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16
Stir in 1/2 teaspoon each salt and sugar; saute 15 to 20 minutes more over moderate heat, stirring frequently, until golden brown.
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17
Sprinkle 2 tablespoons flour over onions and cook slowly, stirring, for 2 minutes.
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18
Off heat, whisk in 2 cups hot beef stock or canned beef broth and 1/4 cup cognac or brandy.
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19
When well blended, stir in 2 quarts more stock or broth and 1 cup dry white wine or dry white French vermouth.
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20
Simmer, loosely covered, for 30 minutes.
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21
Season to taste, and serve.
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22
ONION SOUP GRATINEE.
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23
Line the bottom of a large casserole or individual crocks with hard-toasted French-bread rounds; top with thin slices of Swiss cheese.
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24
Ladle the hot onion soup over them, float more toast rounds on top, and cover with a layer of grated Swiss or Parmesan.
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25
Bake in a 450F oven 20 minutes, or until cheese is melted and browned.
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26
For about 18, made from a 16-inch baguette.
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27
Slice the bread 1/4-inch thick and dry out for 25 to 30 minutes in a 325F oven, until light brown and crisp.
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28
You may wish to paint them with olive oil halfway through.
