CREAM-LESS MUSHROOM SOUP
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 4 servings (1 quart)
Number Of Ingredients 20
Steps:
- In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
- Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH
Provided by Cara Brunetti Hillyard
Categories Soup/Stew Bean Leafy Green Herb Quick & Easy Lunch Parmesan Rosemary Spinach Chickpea Fall Winter Bon Appétit Virginia Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
- Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
VEGAN COCOA-BLACK BEAN SOUP
A delicious variation on a traditional legume, this vegan soup is silky-smooth, rich, and in the best way surprising-chili spices blend with dark cocoa flavor to make a soup that'll warm up the coldest winter kitchen. Feel free to add more or less spices to taste!
Provided by fiddleronthekitchenroof
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 10h
Yield 8
Number Of Ingredients 16
Steps:
- Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain the soaked beans and rinse. Transfer to a soup pot and add 4 cups water or enough to cover; bring to a boil. Reduce heat to low, cover, and simmer until tender, 45 minutes to 1 hour, adding bell pepper during the last 15 minutes. Check beans occasionally to make sure they are still covered in water; add more if necessary.
- Heat 2 tablespoons olive oil in a deep frying pan. Add onions and garlic; saute until translucent, about 5 minutes. Add red pepper flakes and saute for about 3 more minutes. Remove as much bean broth from the soup pot as possible and add it to the frying pan; simmer this mixture until it thickens slightly, about 10 minutes. Add this mixture to the soup pot.
- Mix cocoa and sugar together in a small bowl, adding some broth and stirring until smooth. Add this mixture to the soup pot along with 4 cups water, cumin, chili powder, cinnamon, paprika, bay leaves, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until soup thickens, about 30 minutes, adding water if too much of the liquid cooks away.
- Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 39.6 g, Fat 6.6 g, Fiber 9.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 16.5 mg, Sugar 5.7 g
SOUP D'HERBES POTAGERES(POT HERB SOUP)
A delicious soup gleaned from the magazine Saveur. Made with potato, leek, onion, and parsley with added cream, this is sure to please!
Provided by Sharon123
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium pot over medium heat. Add potatoes, leeks, onions, celery, and garlic. Cook, stirring occasionally. When potatoes begin to stick to the bottom of the pot(about 15 minutes), reduce heat to medium low. Continue cooking vegetables until soft, about 15 minutes more.
- Meanwhile, bring 8 cups water to a boil in another pot. Add 1 tbls. salt and the parsley and boil for 5 minutes. Strain parsley, reserving 6 cups of the water.
- Add reserved cooking water to the pot of vegetables and simmer over medium heat for 15 minutes, add cream and simmer for 15 more minutes.
- Puree the soup with reserved parsley in batches(be careful not to fill the blender up too full or it will overflow!) until it is smooth. Adjust the seasonings. Serve the soup garnished with chives or other herbs and with additional sea salt at the table, if desired. Enjoy!
Nutrition Facts : Calories 368.1, Fat 29.8, SaturatedFat 16.6, Cholesterol 95.1, Sodium 53.5, Carbohydrate 23.2, Fiber 3.4, Sugar 2.4, Protein 4.5
LEONA'S CREAM OF CHICKEN AND HERB SOUP
Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com.
Provided by Leona L.
Categories Chicken
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook chicken in broth with onions, celery and carrots.
- approx 1 1/2 hours.
- remove skin and bones, chop chicken, skim fat.
- Return chicken to the pot, add herbs and rice.
- In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
- Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
- Heat through.
- Serve with parsley on top.
- Enjoy!
HEALTHY COCOA, BANANA, PB SMOOTHIE
This recipe is ideal for a post-workout protein drink, or afternoon pick-me-up. No supplemental protein mix needed!
Provided by Dr. Cora Rivard
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Blend milk, banana, peanut butter, cocoa powder, and honey together in a blender until smooth.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 39.5 g, Cholesterol 19.5 mg, Fat 21.9 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 6.9 g, Sodium 251 mg, Sugar 27.8 g
CREAM OF LEEK AND HERB SOUP WITH CHEESE CROUTONS
Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!
Provided by Sharon123
Categories Onions
Time 50m
Yield 4-6
Number Of Ingredients 15
Steps:
- Slice leeks(place roots and tops of green part in freezer to make stock).
- Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes. Lift them out, letting any sand fall to the bottom. You should have about 4 cups, if not, make up the difference with scallions or an onion.
- Melt the butter in a soup pot and add the leeks, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup of the stock(or water). Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes. Stir in flour(I mix with 1 tbls. water to form a paste), then pour in remaining stock. Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
- Remove the bay leaf and thyme, puree the soup, then return it to the pot. Add the cream and bring to a simmer. Taste for salt and season with pepper.
- Stir in the fresh herbs and serve with a crouton in each bowl. Enjoy!
- To make Cheese Croutons:.
- Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
- Toast 12 baguette slices, 2 for each person.
- Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.
Nutrition Facts : Calories 4012, Fat 60.9, SaturatedFat 21.2, Cholesterol 57.6, Sodium 8631.5, Carbohydrate 727.7, Fiber 43.3, Sugar 8.6, Protein 126.1
COCO - BANANA'S DHAL
Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the following spices: cumin, coriander, cardamom, chilli, turmeric, mustard seeds, cayenne, paprika, aesephotida (hing), fenugreek or tamarind paste. You can always add other vegetables to it as well, for example, cooked mashed pumpkin, potato chunks, chopped spinach, cooked whole chickpeas (or other beans), eggplant and sweet potato. I always eat this over brown rice. Apparantly this is a great dish for diabetics
Provided by Coco - Banana
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Begin boiling legume and cook until soft and mushy and absorbed all the water.
- Keep adding more water if necessary.
- Meanwhile, heat the oil in a fry pan, and combine spices of choice, onion, garlic and ginger and cook until fragrant.
- Add the onion mixture to the legumes and cook on low for 20 minutes or so.
- Stir in the lemon juice and serve over rice.
Nutrition Facts : Calories 207.8, Fat 2.9, SaturatedFat 0.4, Sodium 9, Carbohydrate 34.5, Fiber 13.2, Sugar 5.3, Protein 12.6
CREAMY WHITE BEANS WITH HERB OIL
Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
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