Coco Bananas Creamless Cream Of Butter Bean And Herb Soup Food

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CHOCOLATE DIPPED BANANA CUPCAKES WITH BANANA BUTTERCREAM



Chocolate Dipped Banana Cupcakes with Banana Buttercream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 44 cupcakes

Number Of Ingredients 26

1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon vanilla bean paste
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
3/4 cup buttermilk
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/4 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla bean paste
9 ounces semisweet chocolate chips
1/2 cup heavy cream, plus more as needed
1 1/2 cups (3 sticks) unsalted butter
2/3 can sweetened condensed milk
1 1/2 teaspoons vanilla bean paste
1 teaspoon banana bakery emulsion
2 ripe bananas, mashed

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
  • For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well.
  • For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool.
  • Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture.
  • Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
  • For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time.
  • For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy.
  • Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 first course servings (

Number Of Ingredients 15

1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
  • Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
  • Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
  • Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

LEONA'S CREAM OF CHICKEN AND HERB SOUP



Leona's Cream of Chicken and Herb Soup image

Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com.

Provided by Leona L.

Categories     Chicken

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (3 lb) chicken, cut up
4 cups chicken stock
1 bay leaf
1 onion
1 stalk celery
1 carrot
1/2 cup butter
1/2 cup flour
2 cups milk
2 cups cream
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon chives
1/8 teaspoon nutmeg
1/2 teaspoon turmeric or 1/2 teaspoon saffron
3/4 cup cooked rice
salt and pepper
chopped parsley

Steps:

  • Cook chicken in broth with onions, celery and carrots.
  • approx 1 1/2 hours.
  • remove skin and bones, chop chicken, skim fat.
  • Return chicken to the pot, add herbs and rice.
  • In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
  • Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
  • Heat through.
  • Serve with parsley on top.
  • Enjoy!

BUTTERBEAN & ROSEMARY SOUP



Butterbean & rosemary soup image

Sip on a warming, welcoming butterbean & rosemary soup

Provided by Merrilees Parker

Categories     Dinner, Lunch, Side dish, Snack, Soup, Supper

Time 15m

Yield As part of a buffet

Number Of Ingredients 9

3 tbsp olive oil
2 finely chopped onions
4 finely chopped celery sticks
2 finely chopped large garlic cloves
2 tsp chopped rosemary
4 x 400g cans rinsed, drained butter beans
1.4l hot vegetable stock
2 handfuls young spinach
284ml pot double cream

Steps:

  • Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
  • Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.

CREAMY CURRIED CARROT & BUTTER BEAN SOUP



Creamy curried carrot & butter bean soup image

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

Provided by Good Food team

Categories     Lunch, Soup

Time 1h25m

Number Of Ingredients 11

2 tbsp sunflower oil
2 onions , chopped
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground coriander
1 tbsp medium curry powder
1 ¼kg carrot , 1kg/2lb 4oz roughly sliced, rest coarsely grated
3 x 400g cans butter beans , drained and rinsed
1.2l vegetable stock
400ml whole milk
snipped chives , if you like, to serve, plus 2 crusty loaves

Steps:

  • Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
  • Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
  • Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.

Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

BUTTER BEAN SOUP



Butter Bean Soup image

I was having a difficult time finding a recipe for my favorite bean - the butter bean- so I did some experimenting of my own and came up with this quick, delicious recipe using many ingredients I normally have available in my kitchen!

Provided by jewels

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 7

4 medium red potatoes, diced with peel
½ onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground coriander, or to taste

Steps:

  • Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 54.5 g, Cholesterol 24.3 mg, Fat 9 g, Fiber 7.9 g, Protein 15.7 g, SaturatedFat 2.8 g, Sodium 1345.1 mg, Sugar 4.6 g

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