Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

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Beer Onion Soup

Makes 4 servings

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6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

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Gazpacho as seen on George Hirsch Lifestyle

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM est

This time of year is perfect to dream about those farm fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!  

on location Seps Farm East Marion, NY from  George Hirsch Lifestyle

on location Seps Farm East Marion, NY from George Hirsch Lifestyle

I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia Spain; with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar. 

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Gazpacho aka Liquid Salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV  

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, fine chop

1/4 cup scallion, fine chop

1/2 cup cucumber; peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper 

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar 

Optional: 1 fresh gherkin cut into four wedges and a spring on dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs ceviche style. 

*In a large bowl mix all the ingredients and chill for two hours before serving. 

My recipe will give your knife skills a work out. Feel free to use a blender. Keep in mind the manual chopping of the vegetables will preserve the flavor. 

*Tip: Be aware, using a food processor or blender actually cooks the veggies with the friction, in turn, changing the natural uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of a good olive oil.  

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Soup Under Thirty

Tune-in CreateTV Marathon GHL Dec 30th Sat 10:30AM / 10:30PM + Sun Dec 31st 4:30PM

Here's a little inspiration from Bologna via cooking-up a brothy and hearty tortellini soup. The tortellini originates from the north-cental part of Italy. Many legends lay claim to the origins of tortellini; none of which I hold much belief in.. from an inn-keeper who replicated Venus' belly button, to claims of tortellini mimicking the shape of a turtle, to replicating 17th-century architectural features of Modena. Whatever you believe, these dumpling-like pasta can become a legend in your kitchen. 

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Eat more greens in your diet!

Adding deep green veggies to your diet will provide you with valuable nutrients that your body really needs during the winter. During cold season, fending off colds means strengthening your immune system. Power up with fennel, spinach, cabbage, broccoli, lettuces, green beans, kale and collards. Drop them in soups. Steaming vegetables is a quick and healthy side dish. Fresh is best. Frozen is the next best option. Canned veggies are the least desirable, because of the high sodium content. (Popeye’s strength may have benefited from 'me spinach', but he had high blood pressure from the high sodium content in his canned veggie.)

This pasta soup dish is wonderful as an appetizer or a luncheon entrée. The best part is that it can be ready in under 30 minutes. Serve alongside my Flatbread Pizzas

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Tortellini Basil Soup

makes 6-8 servings

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1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Pre heat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, tomatoes and cook for 4-5 minutes.  Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellinis are al dente and season with nutmeg, pepper. Add parmesan cheese to taste. Serve with a basil leaf on top. 

NOTE: This recipe requires a good quality tortellini, if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving. 

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