National Soup Month with Emeril Lagasse
World renowned chef and Fall River native, Emeril Lagasse, talks to us about National Soup Month.
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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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Provençal Garlic Soup | Emeril Lagasse
Provençal Garlic Soup is one of those deceptively sophisticated French soups that are actually incredibly easy to make. It’s indescribably delicious and satisfying, especially when topped with a poached egg. And if no one told you, you’d probably never guess it was flavored with garlic.
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Cooking with Courtney: Vegetable Beef Soup & Grilled Cheese Sandwich
Host, Courtney Swain prepares Vegetable Beef Soup & Grilled Cheese Sandwich with guest cook, Carolyn Davis, Owner, Natural Spring Farms
Traditional Portuguese Kale and Chorizo Soup | Emeril Lagasse
This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda, as she prepared it for the family.
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Simple Chicken Noodle Soup | Emeril Lagasse
Homemade Chicken Noodle Soup is perfect for any day of the week! It’s surprisingly simple to make and requires very little hands-on-time. Loaded with vegetables and a delicious broth made from scratch, it’s the real deal!
SIMPLE CHICKEN NOODLE SOUP
MAKES ABOUT 3 QUARTS
One 3- to 4-pound whole chicken
2 medium onions, quartered, plus 1/2 cup onions, diced
2 carrots, roughly chopped, plus 1/2 cup sliced carrots
2 celery stalks, roughly chopped, plus 1/2 cup small-diced celery
2 sprigs fresh thyme
5 or 6 parsley stems, plus 2 tablespoons chopped fresh parsley leaves
1 bay leaf
Salt and freshly ground pepper
2 tablespoons butter
2 cups shredded bok choy
4 ounces whole button mushrooms, quartered
2 tablespoons unsalted butter
1/4 pound dried vermicelli noodles, broken into pieces
Place chicken in a large stockpot or Dutch oven and add enough water to cover chicken. Add quartered onion, chopped carrots, chopped celery, thyme, parsley, and bay leaf. Season with salt and pepper. Bring mixture to a boil, partially cover, and reduce heat to a simmer. Cook for 1 hour; chicken should easily pull away from the bones.
Using tongs, remove chicken from broth and set aside until cool enough to handle. Strain cooking liquid through a fine-meshed sieve lined with cheesecloth, discarding vegetables and reserving cooking liquid. Pull chicken meat off bones, discarding bones, skin, and any fat. Shred and reserve meat.
Add butter to a Dutch-oven or stockpot over medium-high heat. Add mushrooms and cook until browned, 3 to 4 minutes. Add diced onions, sliced carrots, and diced celery and season with salt and pepper. Cook until vegetables are softened, and onions are translucent, 2 to 4 minutes. Add bok choy and mushrooms. Add reserved cooking liquid and bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Add vermicelli to the pot and simmer until noodles are cooked through, 10 to 12 minutes. Just before the noodles are fully cooked, add the shredded chicken and cook until heated through. Serve hot.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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