Soups & Stews

Course: 
  • 1 lb. orzo or elbow pasta
  • 2 tablespoons olive oil
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 1 cup carrots, sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon each dry oregano and basil
  • 1 tablespoon tomato paste
  • 2 cups red-skinned potatoes, diced
  • 1 medium zucchini, quartered and sliced
  • 7 cups vegetable broth
  • 1 can, 28 ounces,  diced tomatoes in juice
  • 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
  • Parmesan cheese rind (optional)
  • 1 bunch of kale, stems removed and chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

Kale Minestrone Soup

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Course: 
  • 8 ounces fresh black-eyed peas (or any other variety)
  • 8 ounces fresh baby lima beans
  • 1 bay leaf
  • 4 sprigs thyme
  • 6 cups chickenn stock
  • 2 carrots, 1 trimmed and left whole and 1 finely diced
  • 3 celery stalks, 1 trimmed and left whole and 2 finely diced
  • 2 small onions, 1 halved and 1 finely diced
  • 1 head garlic, top trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter, diced

Fricassee of Peas and Beans

Fricassee of Peas and Lima Beans

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Course: 
  • 2 cups du Puy lentils
  • 1 cup dried pinto beans, soaked overnight
  • 1 cup dried cream peas or small white beans such as navy beans or crowder peas, soaked overnight
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1¼ teaspoons hot paprika
  • 1 teaspoon cayenne
  • 3/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1 head garlic, minced
  • 2 cups yellow onion, small diced
  • 1 cup red bell pepper, small diced
  • 1 cup yellow bell pepper, small diced
  • 1 cup poblano chile, small diced
  • 14.5 ounce petite diced tomatoes with juice
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chipotle sauce
  • 8 cups vegetable stock
  • 1 tablespoon kosher salt
  • 1 teaspoon hot sauce or to taste
  • 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

Emeril's Vegetarian Chili

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Course: 
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 12 ounces amber ale
  • 2 cups chicken stock
  • 1/2 cup half-and-half
  • 1 cup grated sharp Cheddar cheese
  • 1 cup grated Gruyere cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1½ lbs cooked leftover hamburger patties, coarsely chopped
  • 1/4 head iceburg lettuce, shredded
  • 6 slices bacon, cooked crisp and coarsely chopped
  • 12 cherry tomatoes, halved
  • croutons
  • 1 small onion, chopped
  • ketchup
  • yellow mustard

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Course: 
  • 1 lb. thick-sliced bacon, diced
  • 1 white onion, diced (2 cups)
  • 1 cup minced celery
  • 1 tablespoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups peeled and diced russet potatoes (2 lb.)
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 4 cups sharp Cheddar, shredded
  • 2 cups half-and-half
  • Salt, black pepper, and cayenne pepper to taste
  • scallions, Minced for garnish

Cheese & Potato Soup

Cheese & Potato Soup

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Course: 
  • 3 lbs cut redfish (or tilapia) filets
  • 1/2 cup cooking oil
  • 1/2 cup flour
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1½ tablespoons diced garlic
  • 1½ cups sliced mushrooms
  • 3/4 pint tomato sauce
  • 1/2 gallon plus 1 pint fish stock
  • 3/4 teaspoon thyme
  • 3/4 teaspoon basil
  • 1½ bay leaves
  • 2¼ cups sliced lemons
  • 3/4 cup chopped green onions
  • 3/4 cup chopped parsley
  • salt and cracked pepper to taste
  • pepper sauce to taste

John Folse Redfish Courtbouillon

John Folse Redfish Courtbouillon

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Course: 
  • 3 pounds (21 - 25 count) shrimp, peeled and deveined
  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced
  • 2 tablespoons garlic, minced
  • 2 cups tomato sauce
  • 1 cup tomaotes, diced
  • 1½ cups shellfish stock
  • 1 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • salt and freshly ground black pepper to taste
  • Louisiana hot sauce to taste

John Folse Shrimp Creole

John Folse Shrimp Creole

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Course: 
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chili powder
  • ½ bunch of cilantro, chopped
  • 4 jalapeños, seeded and chopped
  • 2 large yellow onions, chopped
  • 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
  • 4 cloves garlic, minced
  • 3 large tomatoes, diced
  • 3 green onions, chopped
  • 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
  • 1 cup of cheddar cheese
  • 12 cups chicken stock
  • Juice of 2 limes
  • 2 tablespoons of butter
  • 1 teaspoon freshly-cracked black pepper
  • ¼ teaspoon cayenne
  • Salt to taste
  • Additional cilantro and green onions to be added to bowls as garnish
  • Tortilla chips

Hatch Chili Chicken Tortilla Soup

Hatch Chili Chicken Tortilla Soup

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Course: 
  •  1/4 cup extra-virgin olive oil
  •  3 large tomatoes, coarsely chopped
  •  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
  •  20 cloves garlic, peeled and coarsely chopped
  •  coarse salt to taste
  •  freshly ground black pepper to taste
  •  1 cup chicken stock, vegetable stock or water (or more, to taste)
  •  1/2 cup dry white wine
  •  2 to 3 tablespoon balsamic vinegar, or to taste
  •  4 to 6 slices Italian bread, toasted or lightly dried out in oven
  •  grated Parmesan cheese, optional
  •  chopped basil and parsley, optional

Garlic and Tomato Soup

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Course: 
  • 1/4 cup chili powder
  • 2 tablespoons whole cumin seeds
  • 1 teaspoon cayenne
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
  • 3 bay leaves
  • 2 teaspoons light or dark brown sugar
  • 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
  • 1 teaspoon freshly ground black pepper
  • 2½ tablespoons kosher salt
  • 3 tablespoons vegetable oil
  • 3 medium onions, coarsely chopped (about 4 cups)
  • 1½ cups chopped celery, including leaves
  • 6 cloves garlic, roughly chopped
  • 2 jalapeno chiles, roughly chopped
  • One 12-ounce bottle dark Mexican beer, such as Negro Modelo
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 1 ounce semisweet chocolate, coarsely chopped
  • 3 tablespoons masa harina (corn flour, not cornstarch)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

Emeril's Slow Cooker Chili  

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