Skinnytaste Cookbook. Gina Homolka

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СКАЧАТЬ I really enjoy. So instead I make a cheese crisp to float on top. Not only is it easy, but the combination of the two cheeses is also absolutely heavenly.

      SOUP

      1 tablespoon olive oil

      1 tablespoon unsalted butter

      900g sweet brown onions, cut into 2 to 3mm slices

      ¼ cup (50ml) dry sherry

      ¼ cup (50ml) dry white or red wine

      2 tablespoons plain flour (use glutinous rice flour* for gluten-free)

      8 cups (2 litres) good-quality low-salt beef stock

      1 sprig of fresh thyme

      1 bay leaf

      Freshly ground black pepper

      6 (25g) slices lighter Swiss cheese

      PARMESAN-ASIAGO CRISPS

      ½ cup (50g) freshly grated Parmesan cheese

      ¼ cup (25g) freshly grated Asiago cheese†

      *Read the label to be sure this product is gluten-free.

      For the soup: In a Dutch oven or large nonstick pot, heat the oil and butter over medium-low heat until the butter melts. Add the onions and slowly cook until they become soft, stirring from time to time, about 30 minutes. Increase the heat to medium and cook until the onions begin to caramelize, about 20 to 25 minutes, stirring every few minutes. Add the sherry and wine and reduce the heat to low, stirring any brown bits stuck to the pot. Simmer until the liquid cooks down and evaporates, 2 to 3 minutes. Add the flour and cook, stirring, for 3 to 4 minutes. Add the stock, thyme and bay leaf, increase the heat to high and bring to a boil. Cover, reduce the heat to moderately low and simmer until the onions are tender, about 30 minutes. Remove and discard the herbs, and then season with black pepper to taste.

      † If you can’t find Asiago cheese, either Pecorino Romano or extra Parmesan would work well as an alternative.

      For the Parmesan-Asiago crisps: Meanwhile, preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with a silicone baking mat or baking parchment.

      In a small bowl, combine the Parmesan and Asiago. Put 2 tablespoons of the cheese mixture onto the baking sheet and lightly pat it with your fingers into a 10cm round. Repeat with the remaining cheese to make 6 rounds, leaving a 1cm space in between each. Bake until golden and crisp, 6 to 8 minutes. Set aside to cool.

      When ready to serve, preheat the grill.

      Ladle the soup into 6 ovenproof soup bowls, lay one cheese crisp on top of each (it should float), and then lay 1 slice of Swiss cheese over each crisp. Put the bowls on a baking sheet.

      Grill until the cheese melts, watching closely so that it doesn’t burn, 3 to 4 minutes. Serve hot.

      skinnyscoop

      For perfect Parmesan-Asiago crisps every time, I’ve found it’s best to grate the cheese yourself. Pre-grated cheese just doesn’t have enough flavour or the right texture.

Italian Escarole and White Bean Soup

      Serves 6

      I love the old-world, rustic flavours of this hearty soup. Credit for this recipe goes to my friend Julia. Her parents emigrated from Sicily to America, and cooking is in her veins. Italians are known for feeding large families on tight budgets with peasant dishes such as this, and beans were often used because they are inexpensive, filling and nutritious. This dish takes about 20 minutes to make, start to finish. Leftovers are great for lunch.

      275g ditalini pasta (use brown rice pasta for gluten-free)

      Sea salt

      1 teaspoon olive oil

      1 medium onion, chopped

      8 cups (2 litres) low-salt chicken or vegetable stock*

      1 (400g) tin cannellini beans,* rinsed and drained

      Freshly ground black pepper

      1 head escarole, leaves washed and torn into a few pieces

      Freshly grated Parmesan cheese, for serving (optional)

      *Read the label to be sure this product is gluten-free.

      Cook the pasta to al dente in a pot of salted boiling water according to packet directions. Drain and set aside.

      Heat a large nonstick pot over medium heat. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the stock and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes.

      To serve, divide the cooked pasta among 6 bowls. Ladle the soup over the pasta and sprinkle with Parmesan, if desired.

      skinnyscoop

      Nothing can ruin a dish like mushy pasta. To avoid that situation, cook the pasta in a separate pot. Then, when you’re ready to serve, divide the pasta among serving bowls, ladle in the soup and top with cheese.

      FOOD FACTS meet escarole

      Escarole (pronounced ESS-ka-roll) is a variety of endive whose leaves are broader, paler and less bitter. It contains a number of nutrients, including folate, fibre and vitamins C and K. If you can’t find it, you can substitute Swiss chard or any other leafy green vegetable.

Too-Good-to-Be-True Baked Potato Soup

      Serves 5

      This soup is one of my most popular recipes on Skinnytaste. It offers everything you love about a baked potato in soup form! In fact, a fan once described it as a ‘warm bowl of awesomeness’. You can totally enjoy it without the guilt because it’s soooo much lighter than a baked potato. That’s because I hide some cauliflower in there, which gives the great taste and texture for fewer calories.

      2 medium baking potatoes, about 170g each

      3½ cups (450g) cauliflower florets (from 1 small head)

      1½ cups (350ml) low-salt chicken СКАЧАТЬ