Beef & Barley Soup with Emeril's Organic Beef Stock
Just brown the beef, add veggies, plus barley, then simmer in Emeril's All-Natural USDA Certified Organic Beef Stock until the meat is tender. Talk about simple and delicious!
Pumpkin and Sage Soup | Emeril Lagasse
Emeril’s Pumpkin and Sage Soup calls for a roasted sugar pumpkin for maximum flavor. This soup would be equally satisfying whether served as part of your holiday meal or with a favorite salad for lunch or dinner on a chilly fall day. So good, you’ll be making it all season long!
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Acorn Squash and Pumpkin Soup | Emeril Lagasse
Meet Emeril’s favorite pumpkin soup recipe. For maximum flavor, he begins roasting acorn squash and pumpkin alongside onions, carrots, herbs, and orange juice, before mashing and adding chicken stock. Make no mistake, this is a soup that epitomizes the fall season!
ACORN SQUASH AND PUMPKIN SOUP
MAKES 2 QUARTS
1 small (2 pound) pumpkin, halved lengthwise, strings and seeds discarded (or seeds reserved for roasting)
1 acorn squash (about 1 pound), halved lengthwise, strings and seeds discarded
2 tablespoons olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
4 sprigs fresh thyme
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
1/2 medium orange
3 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup dry white wine
6 cups chicken stock
1/2 cup fresh orange juice
1/4 cup plus 1 tablespoon dark-brown sugar
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup heavy cream
Preheat the oven to 375 degrees. Rub pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place cut side down in a large roasting pan. Place thyme sprigs under each half. Toss onions, carrots, shallots, orange, and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast, occasionally stirring the vegetables (except the pumpkin and squash), until vegetables are well browned, about 1 1/2 hours. Remove orange if it begins to brown before other vegetables. Set aside until vegetables are cool enough to handle, discarding thyme and bay leaves.
Scoop flesh from pumpkin and squash and return to roasting pan along with the orange, if you had previously removed it. Place roasting pan over 2 burners on medium heat. Season vegetables with remaining 1 1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove orange and discard.
Transfer soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Turkey and Vegetable Soup | Emeril Lagasse
Emeril’s warm and comforting homemade Turkey and Vegetable soup is loaded with hearty vegetables and pasta. This delicious soup is comfort food at its best!
TURKEY AND VEGETABLE SOUP
SERVES 10 TO 12
FOR TURKEY:
1 10-to-12-pound turkey
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3 bay leaves
Salt
FOR THE SOUP:
Salt and pepper
1 cup diced cooked butternut squash
1 cup diced cooked carrots, thinly sliced
1 cup cooked peas
1 cup diced cooked peeled potatoes
1 cup cooked elbow pasta
¼ cup chopped parsley
Crusty bread, for serving
For the Turkey: Place turkey in a large stockpot. Add onion, carrots, celery, bay leaves, and enough water to cover. Season with salt. Place over medium heat and bring to a boil. Reduce heat to medium low and let simmer for about 1 hour.
Remove from heat and strain stock through a fine mesh sieve into a large pot, reserving vegetables. Set turkey aside to cool. When cool enough to handle, remove cooked meat from bones, cut into bite-size pieces; set aside.
For the Soup: Cook reserved vegetables in a skillet and cook over low heat, stirring occasionally, about 10 minutes. Stir into stock and cook over medium-low heat until stock has reduced, and broth has intensified in flavor. Season with salt and pepper. Add squash, potatoes, carrots, peas, pasta, and parsley. Stir in about 5 cups reserved turkey and let simmer until heated through. Ladle soup into bowl. Season with additional pepper, if desired. Serve with crusty bread.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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