POLKA-DOT PEA SOUP
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat.
- Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper.
- Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.
CHILLED CORN SOUP WITH HONEYDEW POLKA DOTS
Provided by Kay Rentschler
Categories soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 1/2 gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
- Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
- Halve and seed melon. With melon baller, make tiny balls (there should be about 1 1/4 cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
- To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 4 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 31 grams, TransFat 0 grams
POLKA DOT SOUP
Make and share this Polka Dot Soup recipe from Food.com.
Provided by kmergirl
Categories Stocks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop chicken into cubes, chop carrots, celery and onion.
- Put all ingredients into a large pot.
- Bring to a boil. Cover pot and cook for 30 minutes.
- Carefully spoon into soup bowls.
Nutrition Facts : Calories 547.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 105, Sodium 2450.6, Carbohydrate 44.1, Fiber 3.7, Sugar 7.4, Protein 56.1
HOT DOG SOUP
"We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup," shares Kim Holliday of Bellefonte, Pennsylvania. "Chock-full of hot dogs and vegetables, it quickly became my children's favorite."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 968mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein.
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