Delicious and Easy Recipes - Williams Sonoma
Transcript of Delicious and Easy Recipes - Williams Sonoma
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Delicious and Easy Recipes for the Philips Soup Maker
by Chef Donatella Arpaia
Let me start by saying that I am a soup lover!!! But I didn’t think I needed a soup maker until I tried it! The Philips Soup Maker makes soup fairly independently and has so many pre-programmed options! You can make puréed soup, chunky soups, cold soups, milk based soups, compotes, smoothies and even hot chocolate. As a busy mom of 3, I look for items that save time with easy clean up and this fits the bill!
The milk-based soups take 35-minutes to cook, the pureed and chunky varieties take 18 minutes, the compotes take 12 and cold soups or smoothies take only 3 minutes. Basically, you can set it and forget it, instead of standing over a stove.
Soup is a great way to pack in nutrition without a ton of calories and show your family love. Enjoy my little cookbook, which includes my family’s favorites and if you think I was a tough Judge on Iron Chef America you haven’t met my 9 year old son! Follow me on Instagram @donatellaarpaia for my recipes and welcome to the Philips family!
RecipesCreamy Corn Chowder
with Fresno Chilis
Garlic Soup with Swirled Beets
Cream of Malanga Soup
Sweet and Spicy Butternut Squash Soup
Pear & Parsnip Soup
Short Rib, Mushroom Cannellini Soup
Herbed Cream of Cannelli Soup with Bacon
Strawberry Limoncello Compote
Espresso Banana Smoothie
Hazelnut Hot Chocolate with Toasted Marshmallows
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Donatella’s Soup Making Tips
1. Try to prepare everything in advance so all you have to do is add your ingredients and press a button!
2. If you’re using stock, I recommend heating it up in the microwave instead of pouring it in cold. I find it enhances the flavor and taste. It can be even better if you use homemade stock.
3. In general, use fresh ingredients wherever possible. Fresh garlic instead of garlic powder, fresh herbs instead of dried herbs, unless indicated! It really makes a difference.
4. If using frozen vegetables lets them thaw or simply put in the microwave before adding to soup maker.
5. Chop ingredients into small consistent pieces especially starchy items like potatoes, carrots and turnips.
6. If you have the time I do think the flavor of soup is really enhanced by sautéing onions, garlic ahead of time. Today its easy to buy precut ingredients in the store and sauté for few minutes while prepping your other ingredients. If you don’t have time I do recommend placing minced garlic with a little olive oil and water in microwave before placing in soup maker to soften the intense flavor of the garlic.
7. Think about the texture of the soup. As an example, a smooth soup can be enhanced with a crunchy garnish.
8. Garnish! Garnish! Garnish! A garnish really does bring a soup to life. Check out my top garnishes on the next page.
Donatella’s Favorite Soup Garnishes
• Truffle Oil, Truffle Zest, Truffle Salt …. you get the point I love truffles!
• The most expensive extra virgin olive oil you can buy (use only raw as a garnish)
• Fleur de sel
• Herb de Provence
• Finely chopped Fresh herbs or microgreens
• Toasted pumpkin seeds, pine nuts, slivered almonds
• Croutons
• Balsamic glaze
• Flavored Honey
• Flavored salts
• Sage leaves fried in brown butter
• Slivered garlic fried in oil until lightly brown and crisp
• Orange, Lime or Lemon Zest
• Sour cream, plain Greek yogurt or mascarpone (just a dollop)- specially to cool down spicy soups
• Grated hard cheese like Parmesan to add lots of flavor but not much fat
• Freshly ground pepper
Serves 4-6
INGREDIENTSSmall yellow onion diced
2 garlic cloves minced
1-2 Fresno chilis diced
2 tbsp unsalted butter
1 small potato peeled diced into small pieces
2 cups corn (preferably fresh)
1.5 cups chicken broth
1 cup cream, half & half or whole milk
About 1-2 tbsp of kosher salt
DIRECTIONS1. In frying pan on medium heat melt butter and add
onions sauté for 2 minutes. Then add garlic and cook for another minute. Then add chilis salt and pepper and let it cook for another minute.
2. Pour mixture into soup maker, then add potatoes, broth , milk or cream and place on chunky setting with milk.
3. When ready pour into bowls and garnish with cilantro and extra Fresno chilis if you like things spicy.
For a thicker consistency, with a slotted spoon remove a heaping spoon of corn into each bowl then close soup maker and use blend feature for a few seconds to have a thicker creamier consistency. Then pour blended soup into each bowl.
Creamy Corn Chowder with Fresno Chilis
DONATELLA’S TIP: If lactose intolerant use coconut milk fuller fat makes a creamier version
Serves 4 to 6
INGREDIENTS:1 small yellow onion diced
2 garlic cloves minced
1-2 Fresno chilis diced
2 tbsp unsalted butter
1 small potato peeled diced into small pieces
2 cups corn (preferably fresh)
1½ cups chicken broth
1 cup cream
1-2 tbsp kosher salt
DIRECTIONS:1. In frying pan on medium heat melt butter and add
onions. Sauté for 2 minutes, add garlic and cook for another minute. Add chilis, salt, pepper and let cook for an additional minute.
2. Pour mixture into the soup maker, and add potatoes, broth, close lid and select “Chunky Soup” program.
3. When the program is complete; with a slotted spoon, scoop a heaping portion from the soup maker into each bowl.
4. Add the cream to the remaining soup and blend on “Manual” for 15 seconds.
5. Garnish with cilantro and extra Fresno chilis if you like things spicy.
Creamy Corn Chowder with Fresno Chilis
DONATELLA’S TIP: If lactose intolerant, swap out the cream for coconut cream.
Serves 4-6
INGREDIENTSSmall yellow onion diced
2 garlic cloves minced
1-2 Fresno chilis diced
2 tbsp unsalted butter
1 small potato peeled diced into small pieces
2 cups corn (preferably fresh)
1.5 cups chicken broth
1 cup cream, half & half or whole milk
About 1-2 tbsp of kosher salt
DIRECTIONS1. In frying pan on medium heat melt butter and add
onions sauté for 2 minutes. Then add garlic and cook for another minute. Then add chilis salt and pepper and let it cook for another minute.
2. Pour mixture into soup maker, then add potatoes, broth , milk or cream and place on chunky setting with milk.
3. When ready pour into bowls and garnish with cilantro and extra Fresno chilis if you like things spicy.
For a thicker consistency, with a slotted spoon remove a heaping spoon of corn into each bowl then close soup maker and use blend feature for a few seconds to have a thicker creamier consistency. Then pour blended soup into each bowl.
Creamy Corn Chowder with Fresno Chilis
DONATELLA’S TIP: If lactose intolerant use coconut milk fuller fat makes a creamier version
Garlic Soup withSwirled Beets
Serves 4 to 6
INGREDIENTS:2 russet (baking) potatoes, peeled and cut
into ¼ inch pieces
6 garlic cloves (pressed through garlic press)
2 tbsp water or olive oil1/3 cup white wine vinegar2/3 cup extra-virgin olive oil
1 tsp kosher salt
Cracked black pepper
Torn mint leaves for garnish
1 cup Steamed beets diced, (optional garnish)
DIRECTIONS:1. Combine garlic and water or olive oil in a microwave safe
bowl and microwave for 50 seconds.
2. Put the potatoes in the soup maker.
3. Add in garlic purée mixture, vinegar, salt, pepper and olive oil. Then add enough chicken broth to fill to the “max” line.
4. Close lid and select “Puréed Soup” program.
To serve: spoon some diced beats into each soup bowl and set at each guest’s place. Garnish with mint and let your guests swirl away!
Serves 4 to 6
INGREDIENTS:1 tablespoon butter
1 tablespoon extra virgin olive oil plus extra for garnish, optional
1 Small white onion diced
1 garlic clove peeled and minced
2½ lbs. Malanga peeled and cut evenly into 1-inch pieces
2 cups chicken broth or vegetable broth
1 cup whole milk heated through
Freshly grated salt and ground pepper
Dash of cilantro for garnish, optional
DIRECTIONS:1. Place minced garlic and onions with a teaspoon of water
and tbsp of olive oil in microwave for 1 minute on high, and place into soup maker OR if you have the time and for a more enhanced flavor I recommend the following:
Add the butter and olive oil to a frying pan over medium heat. When the butter is melted and foamy, add the onions to the pot. Cook the onions for approximately 2-3 minutes, stirring frequently, then add the garlic and cook for 1 minute, stirring almost constantly let cook for about 2 minutes without letting it caramelize and add a dash of salt and pepper.
2. Toss onion garlic mixture into soup maker followed by malanga, broth and milk until it reaches “max” fill line, stir mixture then add more salt and pepper. Close lid and select “Purée Soup” program.
3. Serve immediately and garnish with your best olive oil and finely chopped cilantro.
Cream of Malanga Soup
DONATELLA’S TIP: Malangas are an inexpensive root vegetable. They are high in fiber and are an excellent replacement to potatoes because of their creamy texture when cooked.
Serves 4 to 6
INGREDIENTS:3 sprigs of fresh thyme
1 tsp powdered clove
½ star anise pod
1 teaspoon chili powder (adjust to taste)
½ lb. cubed butternut squash
2 tbsp extra-virgin olive oil plus extra for drizzling
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 tbsp orange blossom, clover, or lavender honey
2-3 tbsp hulled pumpkin seeds (pepitas), toasted
1 tbsp mascarpone cheese (optional garnish)
DIRECTIONS:1. Warm the olive oil in a large saucepan over medium
heat. Add the shallots and garlic and cook for about 2 minutes, until softened and fragrant. Remove and add into the soup maker
2. Add the squash, broth, salt, plenty of pepper, and spices and broth and fill machine to “max” line.
3. Close lid. Select “Puréed Soup” program.
4. Pour into bowls, drizzle with the honey, garnish with the pumpkin seeds, herbs, and optional blue edible flowers.
Sweet and SpicyButternut Squash Soup
DONATELLA’S TIP: Optional Garnish: Drizzle with chili oil, thin slices of pear, sage and thyme leaves.
Serves 4 to 6
INGREDIENTS:Small yellow onion diced
1½ cup parsnip’s, peeled cut into ¾-inch pieces
1½ cup pears peeled seeded cut into ¾-inch pieces
1 cup potatoes, peeled cut into ¾-inch pieces
1 clove garlic minced
½ cup mascarpone cream (softened)
¼ cup heavy cream
1½ cups low sodium chicken or vegetable broth
1 tbsp apple cider vinegar
Salt and pepper to taste
½ tspn apple pie spice
DIRECTIONS:1. Place all ingredients into soup maker. Stir ingredients.
2. Close lid. Select “Milk Based Soup” program.
Pear & Parsnip Soup
Serves 4 to 6
INGREDIENTS:2 cups low sodium beef broth
½ cup onion finely chopped
1 clove garlic minced
1 tbsp fresh thyme finely chopped
1 cup gourmet blend mushrooms coarsely chopped
¾ lb. short rib cut into ¼-inch pieces
¾ cup cannellini beans drained and rinsed
¾ cup grated parmesan Reggiano
Garnish with extra virgin olive oil and parmesan shavings
DIRECTIONS:1. Place all ingredients into soup maker, stir ingredients,
close lid and select “Chunky Soup” program OR if you have the time and for a more enhanced flavor I recommend the following:
In a medium sauce pan over medium heat sauté garlic and onions until softened and fragrant. Add meat, mushrooms and thyme, salt and pepper and let cook for an additional 3- 4 minutes on medium heat stirring frequently. Then add mixture to soupmaker.
2. When soup is ready open lid serve into bowls and garnish with a few fresh raw leaves of spinach stirred into soup then drizzle with extra virgn olive oil and shavings of parmesan.
Short Rib, Mushroom & Cannellini Soup
Serves 4 to 6
INGREDIENTS:1 cup onions cut into ½-inch pieces
1 tbsp evoo
2 garlic cloves minced
1 cup bacon cut into half inch pieces (few pieces reserved on side for garnish) NOTE: remove one slice of bacon and microwave in until crispy, break into pieces for optional garnish)
1 (15.5 oz) can cannellini beans, drained and rinsed
3 cups low-sodium chicken or vegetable broth
¼ tsp red chili pepper flakes
1 tsp dried thyme
1 tbsp. fresh rosemary finely chopped
Optional garnish: microgreens and a drizzle of best quality extra virgin olive oil
Kosher salt and pepper
DIRECTIONS:1. In frying pan set to medium heat place 1 tbsp of oil, the
onions, garlic, bacon, red pepper flakes and sauté for about 3-5 minutes stirring often. (Do not let mixture caramelize). Then add in cannellini beans and herbs and stir for another minute.
2. Pour into soup maker, along with broth to “max” fill line. Close lid, select “Puréed Soup” program.
3. When soup is ready, open lid, pour into each bowl and garnish with microgreens and a few pieces of bacon. Drizzle with your best extra virgin olive oil.
Herbed Cream of Cannellini Soup with Bacon
Serves 4 to 6
INGREDIENTS:20 oz. strawberries , hulled and quartered
½ cup orange juice
¼ cup light brown sugar
2 oz. limoncello
Zest of one lemon
DIRECTIONS:1. Place all ingredients into soupmaker and fill to “min”
line. Close lid. Select “Compote” program.
2. Place in fridge to chill. Serve with crêpes and whipped cream or ice cream and garnish with fresh mint.
Strawberry Limoncello Compote
DONATELLA’S TIP: Drizzle with balsamic glaze as optional garnish. Strawberries and balsamic marry well together.
Serves 4 to 6
INGREDIENTS:2 medium bananas cut into 1-inch pieces (frozen)
2 cups ice
1½ cup coconut milk
½ cup espresso coffee
1 date chopped
1 tsp vanilla extract
DIRECTIONS:1. Place all ingredients into soup maker.
2. Stir ingredients, close lid, select “Cold Soup/Smoothie” program
Espresso Banana Smoothie
Serves 4 to 6
INGREDIENTS:2 cups whole milk
2 cups half-and-half
10 oz. bittersweet chocolate, chopped
½ cup hazelnut spread
Gourmet Marshmallows, toasted if desired
DIRECTIONS:1. Combine all ingredients into soup maker. Close lid.
Select “Milk Based Soup” program.
2. Pour the hot chocolate into small coffee mugs, top with marshmallows, and serve.
Hazelnut Hot Chocolate with Toasted Marshmallows
DONATELLA’S TIP: If using marshmallows (and you should!), toast them, one at a time over a gas flame, turning until all sides are golden brown.