Emerald Soup Food

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

EMERALD-GREEN VELVET SOUP

Steps:

• In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
• Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
• Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

EMERALD SOUP

Steps:

• In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
• Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
• Bring to boil; reduce heat.
• Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
• Transfer mixture to a blender and blend until smooth.
• Return to pan. Stir in milk. Heat through.
• Serve with croutons if desired.

EMERIL'S GARLICKY BREAD SOUP

Steps:

• In a large saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
• Season with salt.
• Saute until slightly caramelized, about 6-8 minutes.
• Stir in the stock.
• Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
• Turn the heat up and whisk in the bread and cream.
• Continue whisking until the bread has dissolved into the soup, about 10 minutes.
• With a hand-held blender, puree the soup until smooth.
• Whisk in the cheese.
• Season with salt and pepper.
• Ladle into individual soup bowls and serve.
• Garnish with parsley.