BRIGHT GREEN LEEK SOUP
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
- Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
- Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
- Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
- Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 1120 milligrams, Sugar 7 grams, TransFat 0 grams
PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
Provided by pmvbc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g
BRIGHT GREEN SOUP WITH QUICK HOMEMADE GARLIC-CHILI OIL
Steps:
- Bring a large pot of salted water to a boil. (This pot will be used to cook the kale and broccoli.) Prepare a large bowl of ice water fitted with a fine mesh strainer.
- Heat 2 tablespoons olive oil in a second large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and slightly translucent, 3 to 4 minutes. Season with salt and freshly ground black pepper.
- Add the broccoli florets to the pot of boiling water and cook until crisp but still bright green, about 3 minutes. Remove with a spider or slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
- Stir the broccoli into the onion-and-celery mixture. Toss in the bay leaf and cover the vegetables with the broth. Cook over medium heat until the broccoli is tender, 5 to 6 minutes.
- Meanwhile, add the kale to the pot of boiling water, pushing the kale down with tongs to make sure it is fully submerged, and cook until crisp but still bright green, for 30 seconds. Remove with tongs and plunge the kale into the bowl of ice water. Drain and squeeze out excess water when fully cooled, about 1 minute. Set aside.
- Make the garlic-chili oil. Heat the remaining 1 cup olive oil in a small saucepan over medium heat. Add the garlic and cook until golden and crisp, 2 to 3 minutes. Stir in the red pepper flakes and cook for 1 minute. Pour the garlic-chili oil into a small bowl.
- Wipe out the small saucepan. Cook the creme fraiche and 1 tablespoon finely ground pink peppercorns in the small saucepan over low heat until the creme fraiche just melts, 1 to 2 minutes. Allow the mixture to cool slightly, then pour it into a squeeze bottle and set aside.
- Remove the pot of soup from the heat. Discard the bay leaf and add the blanched kale. Allow the soup to cool for 5 minutes. Work in batches, transferring the soup to a high-speed or stand blender and puree until smooth (use caution when blending hot liquids).
- Add the apple cider vinegar and season with salt and freshly ground black pepper.
- To serve, ladle the soup into bowls. Squeeze a swirl of the pink creme fraiche on top. Drizzle with the garlic-chili oil and sprinkle the remaining 1 tablespoon finely ground pink peppercorns. Enjoy!
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