Emerald Soup Recipes

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EMERALD SOUP



Emerald Soup image

Make and share this Emerald Soup recipe from Food.com.

Provided by MsPia

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chicken broth
5 ounces frozen spinach, chopped
2 medium potatoes, peeled and chopped (2 cups)
2 cups broccoli florets
1 teaspoon dry oregano
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 dash hot sauce

Steps:

  • In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
  • Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
  • Bring to boil; reduce heat.
  • Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
  • Transfer mixture to a blender and blend until smooth.
  • Return to pan. Stir in milk. Heat through.
  • Serve with croutons if desired.

Nutrition Facts : Calories 270.8, Fat 13.7, SaturatedFat 6.5, Cholesterol 28.1, Sodium 567.3, Carbohydrate 29.4, Fiber 4.1, Sugar 2.3, Protein 10

MEATBALL SOUP



Meatball Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves

Steps:

  • Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
  • While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
  • Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
  • Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
  • Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

EMERIL'S FAVORITE TORTILLA SOUP



Emeril's Favorite Tortilla Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

Steps:

  • In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
  • Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
  • Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

EMERALD-GREEN VELVET SOUP



Emerald-Green Velvet Soup image

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, pressed through a garlic press or minced
1 large Yukon gold potato (about 8 ounces), peeled and diced
4 cups canned reduced-sodium chicken or vegetable broth
5 to 6 cups (from 1 large bunch) flat-leaf parsley
Coarse salt and ground pepper
Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Steps:

  • In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
  • Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
  • Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g

EMERIL'S GARLICKY BREAD SOUP



Emeril's Garlicky Bread Soup image

I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough.

Provided by Mysterygirl

Categories     Low Cholesterol

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cups chopped onions
1/4 cup finely chopped garlic
1 bay leaf
1 pinch crushed red pepper flakes
salt
2 quarts chicken stock
2 cups diced day old French bread
1/2 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saucepan, over medium heat, add the olive oil.
  • When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
  • Season with salt.
  • Saute until slightly caramelized, about 6-8 minutes.
  • Stir in the stock.
  • Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
  • Turn the heat up and whisk in the bread and cream.
  • Continue whisking until the bread has dissolved into the soup, about 10 minutes.
  • With a hand-held blender, puree the soup until smooth.
  • Whisk in the cheese.
  • Season with salt and pepper.
  • Ladle into individual soup bowls and serve.
  • Garnish with parsley.

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