EMERALD SOUP
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
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
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 GARLICKY BREAD SOUP
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
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.
EMERALD-GREEN VELVET SOUP
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
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
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- Add half-and-half or light cream, lemon peel, white pepper, nutmeg, red pepper, spinach, and watercress; bring to a gentle boil. Reduce heat, cover, and simmer about 10 minutes or until spinach and watercress are tender.
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