Essence of Emeril S1E9 - Soup
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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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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Curried Pea Soup and Pork Wonton Soup | Emeril Lagasse
Chef Michael Lomonaco joins Emeril in the kitchen to make two of their favorite soups. A vegetarian Curried Pea Soup made with vegetable broth and garnished with fried ginger for Michael, and Pork Wonton Soup for Emeril, made with shiitake mushrooms, bamboo shoots, and bok choy.
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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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Minestrone Soup | Emeril Lagasse
Cook up a pot of Emeril’s hearty Italian Minestrone Soup. It’s loaded with seasonal vegetables, beans, pasta, and affordable pantry ingredients for a fast, healthy, and delicious meal.
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