SWEET CORN SOUP WITH POBLANO PUREE
Make and share this Sweet Corn Soup With Poblano Puree recipe from Food.com.
Provided by threeovens
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
- Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
- In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
- Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
- Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
- Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
- Taste and adjust seasonings.
- Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.
Nutrition Facts : Calories 312.2, Fat 14.8, SaturatedFat 7.7, Cholesterol 35.6, Sodium 537.6, Carbohydrate 41.6, Fiber 6.4, Sugar 7.4, Protein 10.4
CAJUN CHICKEN WITH COLLARD GREENS
This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
- Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
- Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
- Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.
Nutrition Facts : Calories 445.9, Fat 19.1, SaturatedFat 3.1, Cholesterol 108.9, Sodium 540, Carbohydrate 24.3, Fiber 8.2, Sugar 1.9, Protein 44.6
CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)
Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.
Provided by Laka
Categories Brazilian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
- Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
- Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
- Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
- Serve hot.
Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3
15-BEAN SOUP WITH SMOKED PORK AND GREENS
Make and share this 15-Bean Soup With Smoked Pork and Greens recipe from Food.com.
Provided by Motley Oklahoman
Categories Stew
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Place bean mixture into a large bowl and cover with water by a couple of inches. Soak 8 hours or overnight. Alternately, put them in a pot and cover with water by a couple of inches. Bring to a rapid boil for 3 minutes. Cover, turn off heat and let sit for one hour. Drain water and rinse.
- Place soaked bean mixture in a large pot or Dutch oven with 1 quart of the water, the pork hocks, thyme sprigs, bay leaves, and crushed red pepper. Bring to a boil, cover partially. Reduce to a simmer and let cook until beans are just tender, 1-1½ hours. If using lentils, they will mostly disintegrate and thicken into the liquid. If soup seems too thick, add some more of the water.
- Add onion, celery, garlic, and paprika to the pot. Stir in, then continue to simmer very gently for another 15 minutes. Stir in greens and continue cooking another 5-10 minutes.
- Turn off the heat. Fish out the hocks with a long pair of tongs or a skimmer. Go ahead and remove the thyme stalks and bay leaves while you're at it and discard them. Set aside the hocks for a few minutes, until cool enough to handle. Pick the meat from the bones and add the meat back to the pot.
- Season to taste with salt and pepper. Stir in the vinegar. Serve!
Nutrition Facts : Calories 15.2, Fat 0.2, Sodium 20.8, Carbohydrate 3.3, Fiber 0.9, Sugar 1.2, Protein 0.6
SWEET CORN SOUP
A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.
Provided by Stardustannie
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
- Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
- Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
- Serve soup topped with crumbled corn chips, pepper and chives.
COLLARD GREENS
I have been experimenting with collard greens for several years and found that this is the best way to make them. I hope you enjoy them as much as we do. They are a little time consuming but well worth the time they take to prepare.
Provided by Mz.Jones
Categories Collard Greens
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean collards.wash well and remove big vein in middle. Chop coarsely.(i ususally roll the leaves up together and just cut on the long side). Put in a large pot(it will be quite full but they will cook down quickly).
- Place collards on stove add 2 cups broth and begin to cook.
- Begin to fry bacon in large frying pan.when bacon is crispy remove from pan and set aside and add onion to the bacon fat and cook until its getting tender.
- Once onion is cooked pour onion and bacon fat over collards and stir well. Crumble bacon into bite sized pieces and add to collards.
- Add all seasonings and stir again.
- At this point place lid on pot and allow collards to begin to cook down. Watch and make sure you continue to check that they have enough chicken broth. You will have to add some periodically so they have enough broth to cook inches You dont want them floating in the broth so just add a little at a time.
- After the collards begin to boil you can turn them back to medium-low heat and let them simmer -- stir and add broth as needed. You will eventually use most of the broth.
- Cook for about 2 hours until the collards are good and tender.You can taste the broth thru-out the cooking and adjust seasonings to your own taste.
Nutrition Facts : Calories 489.3, Fat 36.4, SaturatedFat 11.8, Cholesterol 51.5, Sodium 1989.4, Carbohydrate 23.1, Fiber 8.2, Sugar 8.7, Protein 19.6
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Reviews 1Category Main Course, SoupServings 12Total Time 2 hrs 15 mins
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