46 • NuWave PIC2 Complete Cookbook
• 47
• 47
French Onion Soup
Serves: 4
2 tablespoons butter or margarine
2 cups yellow onion, thinly sliced
2 tablespoons flour
4 cups beef stock or broth
¼ cup dry sherry
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
6 slices French bread, toasted
1 cup shredded Swiss, gruyere, or
Jarlsberg cheese
Directions:
1. In large saucepan, melt butter on
Medium (275°F).
2. Add onions and cook, covered, for
20 minutes or until onions are tender
and caramelized, stirring sparsely.
3. Dust onions with flour and stir.
4. Bring temperature down to Medium-
Low (175°F) and heat for 6 minutes
to remove raw flour taste.
5. Stir in broth, sherry, Worcestershire
sauce and pepper and bring to boil
6. Increase heat to Medium (275°F)
and let simmer for 10 minutes,
uncovered.
7. Meanwhile add cheese to bread and
broil for 1-2 minutes, or until the
cheese melts.
8. Serve onion soup with bread round
on top.
Tip: Instead of using a broiler, you can t
toast bread using the NuWave
Oven Pro or Elite. For the Pro,
cook on the 4-inch rack on Power
Level HI for 4 minutes per side. For
the Elite, cook on the 3-inch rack
on Power Level HI for 2 minutes
per side.
Creamy Cheddar Soup
Serves: 4
1 small onion, chopped
2 large pimentos, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups chicken stock
1½ cups half-and–half
¾ cup grated sharp cheddar cheese
Salt and pepper to taste
Dash cayenne pepper (optional)
Directions:
1. In saucepan, melt butter on Medium-
High (375°F).
2. Sauté onion and pimentos for 5-7
minutes.
3. Turn PIC down to Medium (275°F)
and add stock and half and half.
4. Once heated, gradually add flour and
cook for 2 minutes, or until raw flour
taste has been removed.
5. Bring temperature down to Medium-
Low (175°F).
6. Add cheese and stir until melted.
7. Add salt, black pepper and cayenne
pepper to taste.
Stocks, Soups & Sauces
Chunky White Bean-Tomato
Soup
Serves: 4
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
3 cups reduced-sodium chicken broth
2 (15-ounce) cans navy or great
Northern beans, drained and rinsed
1 (15- ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Directions:
1. Heat large pot on Medium-High
(375°F) until hot.
2. Add bacon and cook for 5 minutes
or until it begins to brown, stirring
frequently.
3. Add onion and cook for 5 minutes or
until tender, stirring occasionally.
4. Remove any excess pan drippings.
5. Stir in remaining ingredients.
6. Turn PIC up to High (425°F) and
bring to boil.
7. Reduce to Medium-Low (175°F)
and simmer for 5-10 minutes to
blend flavors.
8. With potato masher, mash beans
about 15 times to slightly thicken
soup.
Shrimp & Tofu Soup
Serves: 4
8 ounces raw shrimp, cleaned, peeled
and deveined
3½ cups shrimp or chicken stock
6 ounces mushrooms
¼ cup rice vinegar or white vinegar
½ tablespoon soy sauce
1 teaspoon sugar
1 teaspoon fresh ginger
½ teaspoon black pepper
8 ounces firm tofu, drained and cut into
bite-size pieces
1 tablespoons cornstarch
1 tablespoon cold water
½ cup frozen peas
½ cup shredded carrot
2 tablespoons green onion, thinly sliced
Directions
1. Thaw shrimp if frozen; set aside.
2. In large saucepan, combine chicken
broth, mushrooms, vinegar, soy
sauce, sugar, ginger, and pepper.
3. Bring to boil on High (425°F).
4. Once boil starts, reduce heat to
Medium-Low (175°F) and simmer for
2 minutes, covered.
5. Stir in shrimp and tofu.
6. Return mixture to boil on High
(425°F).
7. Once boil starts, reduce heat to
Medium-Low (175°F) and let simmer
for 3 minutes, or until shrimp turns
pink.
8. In separate container, stir together
cornstarch and water to make slurry.
9. Stir slurry into soup and cook until
slightly thick.
10. Stir in peas, carrots and green
onions and cook for 2 minutes,
or until heat thoroughly.
Tip: Slurry is a cold liquid mixed with
cornstarch until smooth and glossy.
