Recipes By Course - Soups
Ingredients
- 6 green chiles, roasted, peeled, stems and seeds removed, chopped
- 3 cups chicken broth
- 1 potato, peeled and diced
- 1 medium onion, chopped
- 2 cups whole kernel corn
- 1 cup grated cheese
- 1 cup heavy cream
Directions
- Combine all ingredients, except the cheese and the cream, in a large pot and cook over a low heat until the potatoes are done.
- Add the cream and cheese. Heat until cheese has melted.
- Optional: For a heartier soup, add cooked diced or shredded chicken before adding the cheese.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic
- 3 1/2 cups vegetable stock
- 4 green onions, chopped
- 2 fresh chili peppers, seeded and chopped
- 30 ounces black beans, canned, rinsedn and drained
- 30 ounces cannellini (white kidney) beans, rinsed and drained
- Red and green chilies, for garnish
Chili Oil
- 1 cup olive oil
- 1/8 cup cilantro leaves
- 2 fresh chili peppers, seeded
Equipment
- 2 pots, 3 to 5 quart
- Oster® Hand Blender
Directions
- Place 1/2 onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
- In the same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 minutes and add black beans; whirl with Oster® Hand Blender, gradually adding 1-1/4 cups stock until smoothly pureed.
- In second pot, repeat process but add white beans and whirl, gradually adding remaining stock, until pureed.
- Set both pans on medium-high heat, stir often until steaming.
- From pans (or use measuring cups) pour soups simultaneously into opposite sides of a wide 1-1/2 to 2 cup soup bowl so they flow together but do not mix (1/2 black, 1/2 white).
Repeat to fill all bowls.
- Garnish with red and green chilies. Serve with chili oil for extra kick!
Chili Oil
- Place chilies, cilantro and oil into Oster® Hand Blender cut and whirl until chilies are just finely chopped or minced (do not puree).
- Let mixture stand 24 hours and then strain through cheese cloth or very fine sieve.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1/2 stalk fennel, cut in 1/4-inch slices
- 2 carrots, cut in 1/4-inch slices
- 2 small Italian eggplants, sliced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup canned whole tomatoes, chopped
- 30 ounces canned cannellini, navy or great northern beans
- 2 teaspoons chopped fresh Italian parsley
- 1/2 cup escarole, chopped
- Ground black pepper, to taste
- Parmesan cheese, to taste
- Garlic toast and fennel tops, for garnish
- 1 roasted pepper, cut into strips
Directions
- Open broth, tomato and bean cans with Oster® Can Opener.
- In a large pot over medium high heat, combine the oil, onion, fennel, carrots, eggplants and garlic and saute for five minutes.
- Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes.
- Add the parsley and escarole. Simmer for 5 more minutes and pepper to taste.
- Pour soup into bowls and garnish with 1 piece garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.
Ingredients
- 3 tomatoes, chopped
- 4 cloves garlic, peeled and coarsely chopped
- 2 cucumbers, peeled, seeded and coarsely chopped
- 1 medium red onion, coarsely chopped
- 2 red bell peppers, cored, seeded and coarsely chopped
- 1 green pepper, cored, seeded and coarsely chopped
- 1 large jalapeño pepper, cored and seeded
- 1/4 cup sherry wine vinegar, red, or balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 slices crusty bread, torn into several pieces
- Kosher salt and pepper
- water or tomato juice, to thin as desired
- 2 avocados
- 1 lime
- 2 tablespoons fresh cilantro
Directions
- Combine tomatoes, garlic, cucumbers, onion, peppers, vinegar, oil and bread in a large bowl.
- Working in batches, fill food processor fitted with chopping blade 3/4 full and pulse until mixture resembles a chunky puree. Pour into a large serving bowl and repeat with remaining ingredients.
- Season with salt and pepper, taste, and adjust flavors as necessary.
- Stir in water or tomato juice and thin to desired consistency.
- Chill gazpacho.
- Just before serving, peel and chop avocado into a small bowl, add lime juice and cilantro.
- Taste and reseason gazpacho as necessary, ladle individual servings into bowls and top with avocado garnish.
Serve with spicy grilled jumbo shrimp or add lump crabmeat to avocado garnish for an extra special occasion.