Emeril 20-40-60 Page 9
2 pounds boneless, skinless chicken breasts, cut into ¾-inch dice
1 tablespoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
1 tablespoon olive oil
2 cups diced onions (small dice)
1½ cups diced carrots (small dice)
1½ cups diced celery (small dice)
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon crushed red pepper
2 quarts chicken stock or canned, low-sodium chicken broth, plus more if needed
½ cup uncooked long-grain white rice (see Note)
One 5-ounce bag prewashed spinach
1. Place the chicken in a medium bowl, season with the Essence, and set aside.
2. Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute. Add the chicken and cook for 3 minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.
4. Stir in the spinach, and serve immediately.
Note: If you have cooked white rice on hand, omit the uncooked rice and simply stir in about 1½ cups cooked rice just before you add the spinach.
3½ quarts, 6 to 8 servings
CARROT GINGER SOUP
Prep time: 8 minutes Cook time: 22 minutes Total: 30 minutes
The ginger in this soup gives it a nice little kick. Though we suggest serving it hot, it can also be nice ice-cold on a hot summer day.
4 tablespoons (½ stick) butter
2 pounds carrots, cut into large dice (about 4 cups)
2 cups diced onions (medium dice)
¼ cup (about 2 ounces) peeled and sliced fresh ginger
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 teaspoons salt
¾ teaspoon freshly ground white pepper
6 cups water
Sour cream, for garnish (optional)
1. Melt the butter in a 6-quart (or larger) soup pot over high heat. Add the carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add the water, cover the pot, and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 15 minutes.
2. Remove the pot from the heat, and remove the thyme bundle. Blend the soup until it is completely smooth, using an immersion blender or in three batches in a blender (see Note).
3. Transfer the pureed soup to a 4-quart pot or other serving dish. Stir to combine, and adjust the seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
2½ quarts, about 6 servings
SPICY SMOKED SAUSAGE, TOMATO, AND MUSHROOM SOUP
Prep time: 10 minutes Cook time: 30 minutes Total: 40 minutes
Make sure to use a good-quality sausage here. My favorite would be chorizo, but it is also wonderful with andouille or other spicy smoked pork sausage. This soup is thick and hearty—a “manly-man” soup, if you will.
1 tablespoon olive oil
1 pound firm (smoked) chorizo or other spicy smoked sausage, diced or crumbled into ½-inch pieces
8 ounces button mushrooms, wiped clean and quartered, or diced if very large
1½ cups diced onions
½ cup diced red bell pepper
½ cup diced green bell pepper
2 tablespoons thinly sliced garlic
Two 28-ounce cans whole tomatoes, roughly chopped, with juices
4 cups chicken stock or canned, low-sodium chicken broth
¼ cup coarsely chopped fresh soft herbs (such as marjoram and/or basil)
1½ teaspoons salt
¾ teaspoon crushed red pepper
1. Heat the oil in a large nonreactive saucepan or Dutch oven over medium-high heat. When it is hot, add the sausage and cook, stirring occasionally, until it is browned around the edges, about 4 minutes.
2. Add the mushrooms, onions, bell peppers, and garlic to the pan and cook, stirring occasionally, until the vegetables are soft and lightly browned, 7 to 8 minutes.
3. Add the tomatoes and their juices, chicken stock, herbs, salt, and crushed red pepper and bring to a boil. Reduce the heat to a simmer, and cook until the flavors have married, about 15 minutes. Serve hot.
About 3 quarts, 8 to 10 servings
HOT AND SOUR SOUP
Prep time: 15 minutes Cook time: 9 minutes Total: 24 minutes
Oh, yeah, babe. Cure your cold with this one! This is a perfect balance between spicy and sour. It’s an Asian classic—and it doesn’t get much simpler than this. If you’re a vegetarian, feel free to substitute veggie stock and cubes of tofu for the chicken broth and chicken strips. For less heat, reduce the red pepper.
8 cups chicken stock or canned, low-sodium chicken broth
6 ounces thinly sliced mushrooms (such as shiitake or button)
¼ cup soy sauce
¼ cup minced fresh ginger
2 tablespoons minced garlic
¾ teaspoon crushed red pepper
3 tablespoons cornstarch
¼ cup plus 3 tablespoons freshly squeezed lime juice
8 ounces skinless, boneless chicken breast, cut into thin strips
1 teaspoon dark Asian sesame oil
2 tablespoons thinly sliced green onion tops
1. Combine the stock, mushrooms, soy sauce, ginger, garlic, and crushed red pepper in a 4-quart pot. Cover and bring to a boil. Remove the cover, reduce the heat to a simmer, and cook until the mushrooms are tender, 7 to 8 minutes.
2. Whisk the cornstarch and the lime juice together in a small bowl. Add the cornstarch mixture and the chicken to the soup. Bring to a boil, and cook until the soup thickens, about 1 minute.
3. Stir in the sesame oil and sliced green onions, and serve hot.
About 2½ quarts, 4 to 6 servings
POTATO AND LEEK SOUP
Prep time: 10 minutes Cook time: 30 minutes Total: 40 minutes
The trick to this soup lies in not overcooking the potatoes. Cook them until they are just tender, then quickly puree them to make sure that they don’t become overly starchy. Though I just love this soup served hot on a cool, crisp day, you could also serve it chilled—an especially nice option for make-ahead meals.
1 large or 2 small leeks (about 1 pound)
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 slices bacon, diced
½ cup dry white wine
5 cups chicken stock or canned, low-sodium chicken broth
1 to 1¼ pounds russet potatoes, peeled and diced into 1-inch cubes
1½ teaspoons salt
¾ teaspoon freshly ground white pepper
½ to ¾ cup crème fraîche or heavy cream
2 tablespoons snipped fresh chives
1. Trim the green portions of the leek, and using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns, and thyme. Tie into a package-shaped bundle with kitchen twine, and set aside. (Alternatively, tie the 2 leek leaves, bay leaves, peppercorns, and thyme together in a piece of cheesecloth.)
2. Using a sharp knife, halve the white part of the leek lengthwise. Rinse the leek well under cold running water to rid it of any sand. Slice thinly crosswise and set aside.
3. Melt the butter in a large soup pot over medium heat, and add the bacon. Cook, stirring occasionally, until the bacon is soft and has rendered most of its fat, about 5 minutes. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and br
ing to a boil. Add the reserved bouquet garni and the chicken stock, potatoes, salt, and white pepper. Bring to a boil. Then reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender and the soup is very flavorful.
4. Remove the bouquet garni and puree the soup using an immersion blender or in batches in a blender (see Note). Stir in the crème fraîche, and adjust the seasoning if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
About 1½ quarts, 4 to 6 servings
GARDEN VEGETABLE SOUP
Prep time: 12 minutes Cook time: 23 minutes Total: 35 minutes
Don’t be afraid to make this straightforward, veggie-packed soup your own by using the vegetables you especially like or you have on hand. For instance, replace the zucchini and yellow squash with frozen green peas and frozen corn. If you’re a tomato lover, two cups of chopped canned tomatoes can be substituted for two cups of the broth. Also, you could gild the lily by adding three cups of cooked macaroni or other small pasta, or a bit of cooked rice, right before serving. The sky’s the limit here.
6 sprigs parsley
2 bay leaves
2 tablespoons olive oil or butter
2 cups diced onions
1½ cups diced carrots
1½ cups diced celery (small dice, with or without leaves)
2 tablespoons minced garlic
8 ounces button mushrooms, wiped clean, stemmed, and quartered (about 2 cups)
4 quarts beef, chicken, or vegetable stock or canned, low-sodium beef, chicken, or vegetable broth
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
2 cups broccoli or cauliflower florets, cut into bite-size pieces
1 cup diced zucchini (large dice)
1 cup diced yellow squash (large dice)
One 10-ounce bag prewashed spinach
½ cup grated Parmigiano-Reggiano cheese (optional)
1. Tie the parsley sprigs and bay leaves together with a piece of kitchen twine. Set aside.
2. Heat the olive oil in a 6-quart (or larger) soup pot over high heat. Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently. Add the garlic and mushrooms, and cook for 3 minutes. Add the broth, salt, and pepper. Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
3. Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 5 minutes.
4. Remove the parsley bundle and serve the soup hot, garnished with the grated cheese if desired.
4 quarts, 6 to 8 servings
POTATO AND TURKEY HOT DOG SOUP WITH HERBS
Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes
My mom, Hilda, used to make this soup for me, my brother Mark, and my sister Dolores when we were growing up, and we ate it up like no one’s business. Here I’ve subbed turkey hot dogs for the regular variety, but really any good-quality hot dog will do. Your kids are gonna love this one!
2 tablespoons olive oil
8 ounces turkey hot dogs, cut into
½-inch-thick rounds
1 cup thinly sliced onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1½ teaspoons chopped fresh sage
1¼ to 1½ pounds russet potatoes, peeled and diced into 1-inch cubes
1 quart chicken stock or canned, low-sodium chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf
1 cup finely diced tomatoes
½ cup heavy cream
1 tablespoon chopped fresh parsley
1. Heat a 2-quart saucepan over medium-high heat and add the olive oil. When it is hot, add the hot dogs and cook, stirring occasionally, until they are caramelized on both sides, about 3 minutes. Remove the hot dogs from the pan and set them aside.
2. Add the onion and garlic to the pan and cook, stirring occasionally, until the onion is wilted and the garlic is fragrant, about 4 minutes. Add the thyme and sage and sauté for 1 minute. Add the potatoes, chicken stock, salt, pepper, and bay leaf, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
3. Remove the bay leaf, and using an immersion blender (or in batches in a blender), quickly puree the soup until smooth (see Note).
4. Return the hot dogs to the soup and add the tomatoes, heavy cream, and chopped parsley. Rewarm gently and serve hot.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
About 1½ quarts, 4 to 6 servings
CREAM OF TOMATO SOUP
Prep time: 10 minutes Cook time: 24 minutes Total: 34 minutes
If you’ve never made homemade cream of tomato soup, you don’t know what you’re missing! This soup is the perfect accompaniment to any grilled sandwich, but I especially love it next to the Prosciutto and Mozzarella Panini on 20 Minutes or Less. Use the balsamic vinegar to finish at the end if you like. And if you’re fresh out of cream, the soup is still delicious without it. Just tell everyone, “It’s simply tomato soup.”
2 tablespoons olive oil
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
1 tablespoon minced garlic
Two 28-ounce cans whole tomatoes, with juices
2 cups chicken stock or canned, low-sodium chicken broth
1 teaspoon salt 1 teaspoon freshly ground black pepper
½ cup heavy cream
3 tablespoons chopped mixed fresh herbs (such as marjoram and basil)
1 tablespoon balsamic vinegar (optional)
1. Set a 3-quart pot over medium-high heat. Add the olive oil, and when it is hot, add the onion, carrot, and celery. Sauté the vegetables, stirring occasionally, until the onion is translucent, 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes with their juices and the chicken stock, and bring the liquid to a boil. Reduce the heat to a simmer, season with the salt and pepper, and cook for 5 minutes.
2. Break up the tomatoes a bit with the back of a wooden spoon or spatula, and continue to cook until the soup is slightly thickened, about 15 minutes.
3. Remove the soup from the heat and puree it using an immersion blender (or in batches in a blender) until smooth (see Note). Stir in the heavy cream and the herbs, and rewarm until hot. Finish with the balsamic vinegar, if desired, and serve.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender carefully covered and a kitchen towel held over the top.
About 2 quarts, 4 to 6 servings
Starters
SHRIMP AND ZUCCHINI FRITTERS WITH ROASTED RED PEPPER MAYO
Prep time: 25 minutes (including Roasted Red Pepper Mayo) Cook time: 15 minutes Total: 40 minutes
What a great hors d’oeuvre or party food…let’s serve it to the family! It’s fun, easy, and delicious.
Roasted Red Pepper Mayo (recipe follows)
2 cups all-purpose flour
1½ teaspoons baking powder
2 teaspoons salt
1½ teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less), plus more if desired
¼ teaspoon cayenne pepper
1¼ cups milk
2 eggs
Vegetable oil, for frying
1½ zucchinis (about ½ pound)
1 pound medium to large shrimp, peeled and deveined
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley, plus more for garnish
1. Make the Roasted Red Pepper Mayo and s
et aside.
2. In a medium bowl, combine the flour, baking powder, 1½ teaspoons of the salt, ¾ teaspoon of the Essence, and the cayenne. In a small bowl, whisk together the milk and eggs. Add the liquid ingredients to the dry ingredients, and whisk until smooth. Set aside.
3. Heat 4 to 6 inches of oil to 350° F in a 6-quart pot or deep-fryer.
4. While the oil is heating, cut the zucchinis into small dice (about 2 cups), and place in a small bowl. Cut the shrimp into ¼-inch pieces and add to the bowl, along with the remaining ¾ teaspoon Essence, remaining ½ teaspoon salt, and the lemon juice and parsley. Mix to combine. Add this mixture to the batter and stir to incorporate.
5. Using a 2-tablespoon scoop, carefully drop 10 portions of the batter into the hot oil. Cook, turning the fritters as necessary, until nicely browned on all sides, 4 to 5 minutes total. Drain on paper towels and repeat with the remaining batter.
6. Sprinkle chopped parsley over the fritters, season with additional Essence if desired, and serve immediately, with the Roasted Red Pepper Mayo alongside.
About 30 fritters
Roasted Red Pepper Mayo
½ cup diced roasted red pepper (from about ¾ cup packed jarred roasted red pepper)
¾ cup mayonnaise
1 tablespoon minced garlic