Cool Jade Soup Food

COOL JADE SOUP

Cool Jade Soup image

The inspiration for test kitchen director Ruth Cousineaus velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The beans here are lima and green, simmered in chicken broth (you can use vegetable broth if you want to go vegetarian) and then puréed until silky. The herbs-parsley, cilantro, dill, and mint-are blended with olive oil so that you can finish the soup with a verdant drizzle, but dont think of the herb oil as merely a garnish: Its bright flavor brings everything together.

Provided by Ruth Cousineau

Categories Soup/Stew Blender Dinner Lunch Green Bean Lima Bean Family Reunion Healthy Potluck Cilantro Parsley Simmer Gourmet

Number Of Ingredients 12

Ingredients

3 pounds lima beans in pods, shelled (scant 3 cups beans), or 2 (10-ounces) packages frozen baby lima beans, thawed
1 pound green beans, trimmed and cut into 1-inch pieces (5 cups)
4 cups water
2 1/2 cups reduced-sodium chicken broth
2 scallions, chopped
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 cup packed flat-leaf parsley leaves
1/4 cup packed cilantro leaves
2 tablespoons dill leaves
2 tablespoons mint leaves
1/2 cup olive oil

Steps:

Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
Season soup with salt and pepper. Serve with herb oil swirled in.

JADE SOUP

Jade Soup image

Make and share this Jade Soup recipe from Food.com.

Provided by Hey Jude

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole boneless skinless chicken breast
4 1/2 cups chicken stock
2 egg whites
1 tablespoon cornstarch
2 teaspoons salt
4 ounces spinach leaves
2 tablespoons oil
1 tablespoon sherry wine
2 tablespoons cornstarch, dissolved in
2 tablespoons cold water

Steps:

Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
Season with 1 teaspoons salt. Thicken with dissolved cornstarch.

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