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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Roasted Butternut Squash Soup | Emeril Lagasse
Creamy and delicious, Emeril creates a Winter Squash Soup that’s made with a trio of roasted squashes; acorn, buttercup, and butternut, along with garlic, onions, and carrots. A soul-warming soup that’s just what you crave when the weather turns cooler.
ROASTED BUTTERNUT SQUASH SOUP
SERVES 8 TO 10
Now here’s a dish we made on an Emeril Live show about possible side dishes to accompany Thanksgiving dinner. But don’t wait till November to make this soup; it’ll warm you up anytime.
One 1 ½ to 2-pound butternut squash, halved lengthwise, seeded and strings removed
2 tablespoons olive oil
3 quarts homemade chicken stock or canned low-sodium chicken broth
2 ½ cups chopped yellow onions
1 cup wild rice
¾ pound kielbasa or other smoked sausage, cut into ½-inch thick slices
2 cups fresh or thawed frozen corn kennels (about 2 large fresh ears of corn)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 ½ cups half-and-half
2 tablespoons minced fresh flat-leaf parsley
Preheat the oven to 400 degrees. Rub cut sides of squash halves with 1 tablespoon olive oil. Place on a baking sheet, cut side down, and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
Let squash cool until easy to handle, then use a large spoon to scoop out flesh and transfer to the bowl of a food processor or a blender. Puree with 2 cups chicken stock until smooth.
Bring 4 cups stock and ½ cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
Meanwhile, heat the remaining tablespoon oil in a large saucepan over medium-high heat. Add sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups of onions, corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add remaining 6 cups stock and pureed squash and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, skimming any fat that rises to the surface.
Stir in reserved rice and cook for 5 minutes. Stir in half-and-half and parsley. Serve hot ladled into bowls.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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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!
Get your soup on with Emeril Legasse
Kicking off National soup month with celebrity five-star chef, Emeril Legasse. For news you need to know,
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Hawaii's source for breaking news, weather and sports updates with local coverage from across the state.
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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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Long Trail Cheddar Ale Soup | Emeril Green
Chef Emeril makes one of his favorites, beer cheese soup.
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