FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
GARDEN AND SNAP PEA SOUP WITH VIDALIA ONIONS
Garden and sugar snap peas as well as Vidalia onions give this creamy soup its fresh, sweet taste. We like it best when served hot, but it is also delightfully refreshing well chilled.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 7
Steps:
- Prepare an ice bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add onions, and season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 minutes.
- Add stock; bring to a boil. Reserve about 1/4 cup each snap and garden peas. Add remaining snap peas to saucepan, and return stock to a boil. Add remaining garden peas; cook until all peas are tender, about 4 minutes. Transfer pan to ice bath. Stir until mixture is cool.
- Working in batches, transfer mixture to the jar of a blender; process until it is smooth. Return to saucepan, and set over medium heat. Stir in cream, and adjust consistency with more stock, if needed. Season with salt and pepper.
- Meanwhile, prepare a small ice bath, and bring a small saucepan of water to a boil. Add reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath; drain in a colander. Cut snap peas into small pieces.
- To serve, divide soup among soup bowls, and garnish each serving with blanched mixed peas.
ROASTED VIDALIA ONION SOUP WITH BLACK TRUFFLE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
- In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.
VIDALIA ONION SOUP
A huge hit for dinner, the sweet taste of Vidalia onions combines with chicken broth and cream for a rich, deeply flavored treat. The soup is blended in a blender, so it comes out so creamy and thick! If you like Vidalias, you'll love this soup. You can make a lighter version by using milk and no heavy cream.
Provided by A_RAVEN_FAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
- Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
- Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 31 g, Cholesterol 129.8 mg, Fat 40.3 g, Fiber 4.5 g, Protein 6.1 g, SaturatedFat 25.2 g, Sodium 175.4 mg, Sugar 11.2 g
VIDALIA ONION SOUP
There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.-Ruby Jean Bland, Glennville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 580mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
HEARTY GARLIC AND SNAP PEA SOUP
I love garlic soup with onions and potatoes! That being said; I don't like the flavor of the fennel fronds or the fennel bulb. However, am printing this the way I found it, with a few tweaks here & there.The sugar snap peas were nice and fresh and gave the dish a wonderful flavor! BHG online.It's just that I am with the Cubans, they don't like licorice either!
Provided by Manami
Categories One Dish Meal
Time 49m
Yield 8 side dish servings, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
- Add onion and cook until tender.
- Add potatoes, chicken broth, and water.
- Bring to boiling; reduce heat.
- Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
- Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
- Add fennel and peas.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 3 minutes.
- Stir in salt and pepper.
- Top with fennel fronds.
- Spoon on yogurt and drizzle with olive oil.
- Makes 8 side-dish servings or 4 main-dish servings.
Nutrition Facts : Calories 233.7, Fat 8.3, SaturatedFat 1.4, Sodium 388.7, Carbohydrate 35.3, Fiber 5.6, Sugar 2.4, Protein 8
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