PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Provided by eLLe-ious
Categories Low Cholesterol
Time 2h
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
BAREFOOT CONTESSA'S PISTOU
This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.
Provided by Suzie-Q
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
- With the motor running, slowly pour the olive oil down the feed tube to make a paste.
- Pack into a container, pour a film of olive oil on top, and close the lid.
- Can also be whirled in a blender.
Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5
INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)
From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.
Provided by Sharon123
Categories Lentil
Time 1h30m
Yield 8-10
Number Of Ingredients 17
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
- Add the celery and carrots and saute for 10 more minutes.
- Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
- Check the seasonings.
- Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
- Good served with a salad and popovers!
More about "barefoot contessa vegetable soup food"
10 BEST BAREFOOT CONTESSA VEGETABLE SOUP RECIPES | …
From yummly.com
INA GARTEN'S ROASTED VEGETABLE SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
INA GARTEN'S LENTIL VEGETABLE SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
CREAM OF ASPARAGUS SOUP BAREFOOT CONTESSA - HAMDI RECIPES
From hamdirecipes.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
INA GARTEN'S WINTER MINESTRONE - SIMPLY SCRATCH
From simplyscratch.com
INA GARTEN VEGETARIAN RECIPES WE'RE OBSESSED WITH
From vegetariantimes.com
FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN ...
From foodandwine.com
BAREFOOT CONTESSA VEGETABLE SOUP RECIPES
From tfrecipes.com
BAREFOOT CONTESSA SOUP RECIPES
From tfrecipes.com
10 BEST BAREFOOT CONTESSA SOUP RECIPES - YUMMLY
From yummly.com
BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP!
From barefootcontessa.com
10 BEST INA GARTEN VEGETABLE SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST BAREFOOT CONTESSA CHICKEN SOUP RECIPES - YUMMLY
From yummly.com
10 BEST BAREFOOT CONTESSA VEGETABLE SOUP RECIPES | YUMMLY
From yummly.co.uk
HEARTY BEEF & VEGETABLE SOUP - WILLIAMS SONOMA
From williams-sonoma.com
CABBAGE SOUP INA GARTEN RECIPES
From tfrecipes.com
BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA VEGETABLE BEEF SOUP - ALL INFORMATION ...
From therecipes.info
INA GARTEN'S POTATO SOUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
INA GARTEN'S BEST SOUP RECIPES - KITCHN
From thekitchn.com
INA GARTEN'S BEST SOUPS AND STEWS
From foodnetwork.ca
INA GARTEN VEGETABLE BEEF SOUP RECIPES
From tfrecipes.com
BEST INA GARTEN'S LENTIL VEGETABLE SOUP RECIPES | FOOD ...
From foodnetwork.ca
10 BEST INA GARTEN VEGETABLE SOUP RECIPES - YUMMLY
From yummly.com
BAREFOOT CONTESSA'S 5-STAR SPLIT PEA SOUP | BAREFOOT ...
From youtube.com
BAREFOOT CONTESSA | WINTER MINESTRONE & GARLIC BRUSCHETTA ...
From barefootcontessa.com
INA GARTEN BEEF VEGETABLE SOUP RECIPES
From tfrecipes.com
TUSCAN WHITE BEAN SOUP - BAREFOOT CONTESSA
From barefootcontessa.com
INA GARTEN SOUP RECIPES VEGETABLE - PROVENCAL VEGETABLE ...
From findrecipeworld.com
10 BEST BAREFOOT CONTESSA VEGETABLE SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
BAREFOOT CONTESSA BEEF VEGETABLE SOUP - ALL INFORMATION ...
From therecipes.info
10 BEST INA GARTEN CHICKEN SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
BAREFOOT CONTESSA TUSCAN SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
INA GARTEN RECIPES VEGETABLE SOUP - FOOD NEWS
From foodnewsnews.com
BAREFOOT CONTESSA WINTER MINESTRONE SOUP - ALL INFORMATION ...
From therecipes.info
10 BEST INA GARTEN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love