Ingredients

Serves 4

* 3 tablespoons olive oil, plus more for frying
* 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
* 1 shallot, thinly sliced
* 5 to 6 cups Homemade Vegetable Stock, heated through
* Coarse salt and pepper to taste
* 1 cup 1/4-inch cubes brioche bread
* Fresh flat-leaf parsley leaves, for garnish

Directions

1. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.
2. Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.
3. Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.
4. Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.

Reference : marthastewart.com

This lovely soup recipe is courtesy of Mario Batali.

Ingredients

Serves 4

* 2 tablespoons extra-virgin olive oil
* 2 medium shallots, finely chopped
* 2 bunches spring onions or scallions, chopped, white and green parts separated
* 2 cups Basic Vegetable Stock
* 2 cups fresh shelled peas
* Coarse salt and freshly ground pepper
* Ramp Crostino
* 12 fresh mint leaves, thinly sliced

Directions

1. Heat olive oil in a medium heavy-bottomed saucepan over medium heat. Add shallots and onion or scallion whites until soft and translucent, about 3 minutes. Add stock, onion or scallion greens, and peas; season with salt and pepper.
2. Increase heat to medium-high and bring to a boil; immediately reduce heat to a simmer, cover, and simmer until peas are tender, about 6 minutes.
3. Working in batches, transfer soup to the jar of a blender or bowl of a food processor; carefully blend until pureed. Strain soup through a fine mesh sieve set over saucepan; season with salt and pepper. Divide soup evenly between 4 bowls. Place 1 crostino in each bowl and garnish with mint; serve immediately.

Reference : marthastewart.com

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Ingredients

Serves 6

* 2 tablespoons olive oil
* 1 medium onion, chopped
* Coarse salt and freshly ground pepper
* 6 cups peeled, chopped celery root (from about 2 large celery roots)
* 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
* 10 cups homemade or low-sodium store-bought vegetable stock
* 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges for garnish
* 1/4 cup celery leaves or leaves from celery root stem, for garnish

Directions

1. In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
2. Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

Reference : marthastewart.com

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions

1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Reference : marthastewart.com

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 20 ounces button mushrooms, trimmed and quartered
* 1 baking potato, peeled and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions

1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Reference : marthastewart.com

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse, is a perfect summer dish.

Ingredients

Serves 8

* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 2 cups fresh corn kernels
* 2 tablespoons very finely chopped shallots
* 1 teaspoon very finely chopped garlic
* 6 cups Corn Stock
* 2 1/2 teaspoons salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon liquid crab boil
* 1 cup heavy cream
* 12 ounces cooked crayfish tails
* 1/2 cup creme fraiche
* 3 tablespoons thinly sliced chives

Directions

1. Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
2. Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
4. Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.

Reference : marthastewart.com

This recipe for minted english pea soup with lobster and orange is courtesy of Patrick O’Connell from the Inn at Little Washington.

Ingredients

Serves 4

* 1/2 cup shelled fresh peas
* 2 oranges
* 1 tablespoon finely chopped red onion
* 1 tablespoon finely chopped fresh chives
* 1 large lobster tail, cooked, removed from shell, and chopped
* 1 tablespoon unsalted butter
* 1 tablespoon mint flowers (optional)
* Minted English Pea Soup

Directions

1. Prepare an ice-water bath. Bring a medium saucepan filled with water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Drain, and immediately transfer to ice-water bath. Drain and set aside.
2. Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Add onion and chives to bowl; toss to combine.
3. Melt butter in a small skillet over medium heat. Add lobster and cook until just warmed through. Add peas and orange mixture and stir to combine. Continue cooking until mixture is just warm.
4. Divide lobster mixture evenly between four warmed soup bowls. Ladle soup around lobster. Sprinkle with mint flowers, if using, and serve immediately.

Reference : marthastewart.com

Ingredients

Makes 6 cups

* 6 tablespoons unsalted butter
* 2 medium yellow onions, chopped
* 2 cloves garlic, chopped
* 24 ounces canned whole plum tomatoes
* 3 cups homemade or low-sodium store-bought chicken stock
* 2 teaspoons sea salt
* 1/4 teaspoon freshly ground black pepper

Directions

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Reference : marthastewart.com

Ingredients

* 1  (12-ounce) package fettuccine
* 1  (6-ounce) package portobello mushrooms
* 1/2  cup  butter
* 3  garlic cloves, minced
* 1  cup  whipping cream
* 1  cup  milk
* 1  cup  (4 ounces) shredded Parmesan cheese
* 1  teaspoon  coarsely ground pepper
* 1/2  teaspoon  salt
* 2  tablespoons  chopped fresh Italian flat-leaf parsley
* Garnish: Italian flat-leaf parsley sprigs

Preparation

Prepare pasta according to package directions; drain.

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.

Reference : find.myrecipes.com

Prep Time: 30 minutes
Cook Time: 28 minutes
Bake: 22 minutes
Yield: Makes 8 to 10 servings

Ingredients

* 1  cup  Japanese breadcrumbs (panko)
* 1  (4-oz.) package thinly sliced prosciutto
* 1  (16-oz.) package penne pasta
* 1/2  cup  butter
* 1  shallot, minced
* 1/4  cup  dry white wine
* 1/4  cup  all-purpose flour
* 2  cups  milk
* 2  cups  whipping cream
* 1  bay leaf
* 1/2  teaspoon  salt
* 1/4  teaspoon  ground red pepper
* 2  (10-oz.) blocks sharp white Cheddar cheese, shredded
* 1  cup  (4 oz.) shredded smoked Gouda
* 1/2  cup  (2 oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.

2. Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.

3. Prepare pasta according to package directions.

4. Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.

5. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

6. Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.

7. Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.

8. Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.

9. Bake at 400° for 15 minutes or until bubbly. Serve immediately.

Note: For testing purposes only, we used Fiorucci Riserva Prosciutto and Cracker Barrel Vermont White Sharp Cheddar.

No-Bake Not Yo’ Mama’s Mac ‘n’ Cheese: Omit breadcrumbs. Prepare recipe as directed in Steps 2 through 6. Stir pasta, prosciutto, and cheeses into white sauce. Serve immediately.

Reference : find.myrecipes.com