Succotash Soup With Black Pepper Croutons Recipes
ROASTED TOMATO SOUP WITH CROUTONS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
- Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
- In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
- Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
- Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
SUCCOTASH SOUP
Make and share this Succotash Soup recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
- Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
- Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.
Nutrition Facts : Calories 150.5, Fat 6.8, SaturatedFat 2.8, Cholesterol 12.6, Sodium 581.3, Carbohydrate 16.4, Fiber 2.6, Sugar 1.4, Protein 6.9
SUCCOTASH SOUP
Bacon is the key ingredient in this savory combination of lima beans, corn, and tomatoes. I used a crockpot but it could easily be adapted to the stovetop.
Provided by Marla Swoffer
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans for ten minutes.
- Drain, rinse and drain again.
- Layer bacon on bottom of crockpot.
- Pour beans on top.
- Pour tomatoes (with juice) and corn (with juice) on top.
- Break up tomatoes if they're whole.
- Add broth and water.
- Cook on high for 3-4 hours (or low for 6-8 hours).
- Stir and serve.
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