How To make Curtis Broccoli Soup
1 1/2 pounds broccoli florets
top third of stalks,
:
cut into chunks 2 tablespoons olive oil
1 onion chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
pinch cayenne Cheddar croutes :
for garnish
In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 1015 minutes. Puree in a blender until smooth, thin with heated milk.
TIP:
LOOKS LIKE brOCCOLI....brOCCOLI RABE
Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.
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Curtis Stone 1.6Quart DuraPan MultiFunction Soup Maker
For More Info or to Buy Now:
Curtis Stone 1.6Quart DuraPan MultiFunction Soup Maker
Craving for some soup, or a smoothie? Or maybe you're in the mood to make some jam? All this and more can be done with the Curtis Stone Soup Maker. Designed with five preset modes Puree, Chunky, Smoothie, Jam, Saut, plus Keep Warm and Pulse functions, so you can make different blended recipes easily. The jug capacity is a generous 1.6 qt. , allowing you to make more than one portion at a time. And the saut cooking surface has DuraPan nonstick coating, making cleanup a breeze. Comes with 12 recipes, to get you creating right out of the box.
What You Get
Soup maker
Soup maker lid
Power cord
User guide
Manufacturer's 1year limited warranty
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Curtis Aikens Show ep25 Broccoli Soup
Curtis Shares Broccoli soup recipe from his 1st Children's Cookbook
ABC Soup
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission