Pea and Red Lentil Soup
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Music by Wayne Jones - Mr Sunny Face
PLATING TECHNIQUES & IDEAS - Sauces, Oils, Purées & Soups - Plate like a Pro!
Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.
Sauces used on the video:
Beurre Blanc -
Parsley Oil -
Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder.
Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.
Ina Garten's Salmorejo Soup | Barefoot Contessa | Food Network
Ina purees tomatoes to make this chilled Spanish soup, the perfect dish for a light dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmorejo
RECIPE COURTESY OF INA GARTEN
Total: 2 hr 10 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
Toasted Croutons
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper
Directions
Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
Toasted Croutons:
To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.
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Ina Garten's Salmorejo Soup | Barefoot Contessa | Food Network
How to Make Amazing Split Pea Soup
In this video Steve shows you how to make amazing split pea soup from scratch. Very easy in this step by step tutorial. Share you thoughts and questions below in the comments.
Ingredients
1 lb split peas washed (2 ½ cups) 2 med. Onions diced
3 Tbs olive oil 3 cloves garlic chopped
2 cups chopped carrots 3 bay leaves
1 tsp salt 12 cups water
¼ tsp cayenne pepper
Click Below for full recipe
My Family's PEA SOUP Recipe | Nick Stahl
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Simple Split Pea Soup
Simple Split Pea Soup
Hello everyone and welcome to my channel! My hobbies are simple: food, the great outdoors, food, travel, food, accommodations, food, spending time with my recently adopted German shepherd Coconut, and more food! Hence, the launch of Coconut Island, where I recreate dishes that I have enjoyed during my life’s journey, but I add my own twist. After all, the person that I am trying to satisfy is an islander with a big stomach! That is why I am a believer of listing ingredients and letting your stomach and taste buds be your guide. I hope you enjoy and support my channel. May the ingredients be with you!
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