GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
JADE SOUP
Make and share this Jade Soup recipe from Food.com.
Provided by Hey Jude
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
- Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
- Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
- Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
- Season with 1 teaspoons salt. Thicken with dissolved cornstarch.
SUMMER GARDEN SOUP
This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
JADE GARDEN SOUP
This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.
Provided by CORWYNN DARKHOLME
Categories Vegetable Soup
Time P1DT1h10m
Yield 7
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
- Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
- Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 13.9 g, Cholesterol 0.6 mg, Fat 4.7 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 629.9 mg, Sugar 2.8 g
JADE GARDEN SOUP
This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.
Provided by CORWYNN DARKHOLME
Categories Vegetable Soup
Time P1DT1h10m
Yield 7
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
- Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
- Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 13.9 g, Cholesterol 0.6 mg, Fat 4.7 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 629.9 mg, Sugar 2.8 g
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