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!
Tomato Soup and Grilled Cheese | Emeril Lagasse
When it comes to comfort food, a delicious bowl of tomato soup and a grilled cheese sandwich is at the top of everyone’s wish list. Especially on a cold weather day.
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Cheese and Beer Soup | Emeril Lagasse
Emeril’s super rich and creamy cheese and beer soup gets extra flavor from kielbasa and cheesy croutons. Yes, it tastes as good as it sounds!
CHEESE AND BEER SOUP
SERVES 6 TO 8
3 tablespoons olive oil
8 3-inch pieces kielbasa sausage
1 1/2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon Emeril’s Essence Creole Seasoning
2 tablespoons butter
6 tablespoons flour
2 bay leaves
4 sprigs fresh thyme
6 cups chicken stock
2 cups dark beer
2 cups cubed Gruyere cheese, plus more finely grated, for garnish
2 tablespoons minced chives or flat-leaf parsley, garnish
Croutons, for garnish (recipe follows)
Heat 2 tablespoons oil in a large pot. Add kielbasa and cook, stirring occasionally, until golden brown on all sides, about 4 minutes per side. The sausage will not be cooked through, it will finish cooking in the soup. Remove kielbasa from pot and set aside.
Heat remaining 2 tablespoons oil over medium-high heat. Add onions, salt, pepper, and Essence. Cook, stirring, occasionally until onions have softened. Add butter and continue cooking, stirring occasionally, until onions are slightly caramelized, 12 to 15 minutes. Sprinkle flour over onions and cook, stirring constantly, for 4 minutes. Add bay leaves and thyme. Gradually whisk in stock and beer and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Add the cheese 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from heat and adjust the seasoning. Ladle into soup bowls.
Place one or two sausages in each bowl. Garnish with chives or parsley, croutons, and finely grated cheese.
CROUTONS
MAKES 2 CUPS
2 tablespoons olive oil or butter
2 cups diced day-old French bread (crusts removed), cut into 1/2-inch cubes
¼ cup finely grated Gruyere cheese
Preheat oven to 375 degrees F.
In a medium ovenproof skillet, heat the oil or butter over medium heat. Add the bread cubes and toss to combine. Transfer to the oven and bake, stirring occasionally, until the croutons are golden and crisp, about 10 minutes. Sprinkle with cheese.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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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
Emeril Pressure AirFryer Porn: Souping Up Some Soup
Packaged soups are okay but a little bland. I cooked some Bear Creek Minestrone, but added fresh beef and fresh vegetables to soup it up a little bit. The Emeril Lagasse Pressure AirFryer works perfectly, allowing me to saute the beef before adding everything else.
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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