Wolfgang Pucks Lentil Soup Recipes

Steps:

• In a dutch oven or large stock pot, saute the onion, garlic, celery and carrot in the oil. Add all ingredients to pot and cook for 25-30 minutes or until soft on medium high heat, stirring often. Garnish with greek yogurt and serve.

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

Steps:

• Sprinkle mushrooms with lemon juice.
• Melt butter in large heavy saucepan and saute shallots.
• Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
• Add salt,pepper,cream, and chicken broth and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add cornstarch and simmer another 10 minutes,stirring.
• Sprinkle with parsley.

Steps:

• INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
• Heat empty cooker on high.
• When quite hot, add oil and heat until smoking.
• Add the beef and brown on all sides.
• Add the onions and carrots.
• Saute until somewhat softened.
• Add the tomatoes with their juice, beef stock and chicken stock.
• Mix well.
• Add the optional worcestershire sauce.
• Top cooker up with water or more stock to the "Max PC" line.
• Season to taste with salt and pepper.
• Put on lid.
• Plug in cooker.
• Select "Meat" function.
• Set timer on cooker to 1 hour.
• At end of cooking time, unplug the cooker.
• Follow the instruction manual for cooling and opening the cooker.
• Remove the beef and cut into serving pieces.
• Return the beef pieces to the cooker.
• Plug in cooker.
• Put on glass cover.
• Bring to a boil.
• Add egg noodles.
• Cook, uncovered, until noodles or pasta is tender.
• Unplug cooker.
• Remove glass cover.
• Let cool for about 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Cut each squash in half and discard seeds.
• Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
• Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
• Allow to cool until squash can be safely handled, then scoop out insides of squash.
• Puree the flesh in a food processor, reserve.
• This should produce about 4 cups of pureed squash.
• In a medium stockpot, melt the remaining 4 tablespoons of butter.
• Over low heat, saute the onion, do not allow it to brown.
• Add pureed squash and cook over very low heat until heated through, stirring occasionally.
• Do not allow it to bubble up.
• Season with salt, pepper, ginger and cardamom.
• Pour in stock and bring to a boil, over low heat, stirring often.
• Cook about 20 minutes.
• Add the Cream Fraiche and rosemary spring.
• Warm through, remove rosemary and adjust seasonings to taste.
• Roast the peppers over flame on stove or under broiler until skin blackens evenly.
• Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
• In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
• Season with salt and pepper, strain, and pour into plastic squeeze bottle.
• Serve the soup with swirls of the roasted red pepper coulis.

Steps:

• ---Prepare gazpacho:.
• In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
• Cover and refrigerate for 1 hour.
• Transfer to food processor, pulse until almost pureed, leaving a little texture.
• Season with salt and pepper.
• Return to bowl, cover and refrigerate another hour before serving.
• ---Prepare Topping:
• In a medium bowl, combine all the topping ingredients until well blended.
• Season with salt and pepper.
• Cover and refrigerate until needed.
• ---To serve:
• Ladle 10 to 12 ounces into chilled soup plates.
• Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
• Place a wedge of lime on the rim of the plate.