RUSTIC VEGETABLE AND POLENTA SOUP
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
- Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
- Stir in the butter and season with salt and pepper.
- Ladle into soup bowls and serve.
POLENTA SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.
- While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.
- Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.
- VARIATION -You can enrich it with cubed smoked ham or roasted pork
RUSTIC VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)
I watched an episode of "Lydia's Italy" on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy!
Provided by mlao77
Categories Grains
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
- 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
- 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
- 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.
POLENTA SOUP
This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.
Provided by CraftScout
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
- Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
- Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
- Meanwhile rinse and mince the cilantro (or parsley).
- While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
- Season soup to taste.
- Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.
Nutrition Facts : Calories 282.8, Fat 6.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 641.4, Carbohydrate 45.4, Fiber 4.4, Sugar 9.8, Protein 13.6
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