Bright Green Soup With Quick Homemade Garlic Chili Oil Recipes

GREEN CHILE ENCHILADA SOUP

Steps:

• Heat olive oil in a large dutch oven, or large pot over medium heat.
• Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
• Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
• Bring the soup to a simmer, cover and simmer for at least 10 minutes.
• Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
• Serve warm and top with any additional toppings desired.

BRIGHT GREEN SOUP WITH QUICK HOMEMADE GARLIC-CHILI OIL

Steps:

• Bring a large pot of salted water to a boil. (This pot will be used to cook the kale and broccoli.) Prepare a large bowl of ice water fitted with a fine mesh strainer.
• Heat 2 tablespoons olive oil in a second large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and slightly translucent, 3 to 4 minutes. Season with salt and freshly ground black pepper.
• Add the broccoli florets to the pot of boiling water and cook until crisp but still bright green, about 3 minutes. Remove with a spider or slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
• Stir the broccoli into the onion-and-celery mixture. Toss in the bay leaf and cover the vegetables with the broth. Cook over medium heat until the broccoli is tender, 5 to 6 minutes.
• Meanwhile, add the kale to the pot of boiling water, pushing the kale down with tongs to make sure it is fully submerged, and cook until crisp but still bright green, for 30 seconds. Remove with tongs and plunge the kale into the bowl of ice water. Drain and squeeze out excess water when fully cooled, about 1 minute. Set aside.
• Make the garlic-chili oil. Heat the remaining 1 cup olive oil in a small saucepan over medium heat. Add the garlic and cook until golden and crisp, 2 to 3 minutes. Stir in the red pepper flakes and cook for 1 minute. Pour the garlic-chili oil into a small bowl.
• Wipe out the small saucepan. Cook the creme fraiche and 1 tablespoon finely ground pink peppercorns in the small saucepan over low heat until the creme fraiche just melts, 1 to 2 minutes. Allow the mixture to cool slightly, then pour it into a squeeze bottle and set aside.
• Remove the pot of soup from the heat. Discard the bay leaf and add the blanched kale. Allow the soup to cool for 5 minutes. Work in batches, transferring the soup to a high-speed or stand blender and puree until smooth (use caution when blending hot liquids).
• Add the apple cider vinegar and season with salt and freshly ground black pepper.
• To serve, ladle the soup into bowls. Squeeze a swirl of the pink creme fraiche on top. Drizzle with the garlic-chili oil and sprinkle the remaining 1 tablespoon finely ground pink peppercorns. Enjoy!

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

SPICY GREEN CHILE AND BOK CHOY SOUP

Steps:

• Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips.
• Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking).
• Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes.
• Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes.
• Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.

BRIGHT-GREEN PEA SOUP

Steps:

• In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
• Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant.
• Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch.
• Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon.

BRIGHT GREEN LEEK SOUP

Steps:

• Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
• Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
• Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
• Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
• Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.