BAY LEAF BEET SOUP | ALLRECIPES
Provided by: roadmama
Categories: Vegetable Soup
Total time: 1 hours 45 minutes
Prep time: 20 minutes
Cook time: 1 hours 25 minutes
Yield: 8 servings
|4 large red beets, trimmed|
|2 tablespoons extra virgin olive oil|
|1 red onion, chopped|
|2 tablespoons chopped leek|
|4 cloves garlic, chopped|
|4 cups vegetable broth|
|5 bay leaves, broken in half|
|1 pinch ground cinnamon|
|¼ teaspoon salt, or to taste|
|¼ teaspoon ground black pepper|
|⅛ teaspoon dried oregano|
|⅛ teaspoon dried basil|
|1 pinch ground cinnamon|
|1 pinch ground cumin|
|1 pinch dried tarragon|
- Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
- Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.
- Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.
- Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.
Calories 109.4 calories, CarbohydrateContent 16.8 g, FatContent 3.9 g, FiberContent 4.5 g, ProteinContent 2.8 g, SaturatedFatContent 0.5 g, SodiumContent 400.9 mg, SugarContent 10.5 g
CHICKEN NOODLE SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by: Tyler Florence
Total time: 2 hours 20 minutes
Prep time: 2 hours 0 minutes
Cook time: 20 minutes
Yield: 4 servings
|2 tablespoons extra-virgin olive oil|
|1 medium onion, chopped|
|3 garlic cloves, minced|
|2 medium carrots, cut diagonally into 1/2-inch-thick slices|
|2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices|
|4 fresh thyme sprigs|
|1 bay leaf|
|2 quarts chicken stock, recipe follows|
|8 ounces dried wide egg noodles|
|1 1/2 cups shredded cooked chicken|
|Kosher salt and freshly ground black pepper|
|1 handful fresh flat-leaf parsley, finely chopped|
|1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded|
|2 carrots, cut in large chunks|
|3 celery stalks, cut in large chunks|
|2 large white onions, quartered|
|1 head of garlic, halved|
|1 turnip, halved|
|1/4 bunch fresh thyme|
|2 bay leaves|
|1 teaspoon whole black peppercorns|
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.