AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
RUSTIC RANCH STYLE SOUP WITH TOMATO, JALAPENO AND AVOCADO
Steps:
- 1. Measure the broth into a large (6-quart) pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced to about 7 cups. Remove the garlic and epazote, and discard. 2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes. Generously season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Garnish with avocados, serve to your guests and pass the lime separately for each to squeeze in to their liking. Advance Preparation: The seasoned broth in step 1 can be made several days ahead and refrigerated. Finish Step 2 just before serving. VARIATIONS AND IMRPOVISATIONS: Smoked chicken or other poultry is delicious shredded into the soup. Drizzle in a little crème fraîche to make it richer. Or start with 6 cups chicken broth and 1 cup dry white wine, and add 2 pounds of clams with the tomatoes; when the clams open, garnish and serve. Sopa Xochitl: To prepare this elegant soup named after the Aztec goddess of flowers, add about 12 to 16 squash blossoms to the soup along with the tomatoes. Before adding them, you'll need to pull off the thin green sepals at the base of each blossom, then twist out the pistil deep inside the petals. You may either wilt the blossoms whole in the simmering broth or, easier for serving, tear them into pieces before adding them.
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
SPICY TOMATO JALAPENO SOUP
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated then pureed and heated the following day, actually it tastes even better as the flavors blend overnight. If you like spice then try this soup, of coarse you can adjust the jalapeno to taste. This is a fantastic starter to serve to your guests at a dinner party, to save time, make the soup well in advance even a day ahead, and just warm before dinner, pass a small cup of whipping cream. The complete recipe may be doubled to serve more than four people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
Nutrition Facts : Calories 254.6, Fat 15.3, SaturatedFat 2.3, Sodium 500.8, Carbohydrate 25.6, Fiber 5.9, Sugar 16.6, Protein 7.4
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