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Emeril Green Episode: Soups for Supper

with Rachel Hardesty and Linna Ferguson, Food and Garden Expert

Team Planet Green

By Team Planet Green
Silver Spring, MD, USA | Mon Jul 20, 2009 08:00 AM ET

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Planet Green

We're all looking for ways to green up what we eat and how we cook. A great way to do that is one pot, seasonal soups.

Rachel is a green building consultant that wants to bring her work home with her by incorporating more green into her kitchen. Rachel will get energy saving tips and meet Linna Ferguson, who gives her great ideas about eating local...like growing vegetables right in her own kitchen. She’ll get recipes for delicious African Yam And Peanut Soup, earthy Tuscan Bean Soup, Wild Mushroom Barley, and healthy Puree Of Broccoli Soup.

Emeril's Kitchen Tips: Storing Soup and Stock

  • Cool your Soup Quickly

    • Drop ice cubes into hot soup to quickly cool before storing. The extra liquid will boil off when reheating.

    • Set metal stockpot in ice bath and stir until soup is cool. Refrigerate or freeze as soon as it's chilled.

  • Soup or Stock can be safely refrigerated for two to three days.

  • Soup or Stock can be frozen for up to 3 months

  • Bring Soup or Stock to a boil before using to kill any bacteria

Recipes featured in this episode:
African Yam and Peanut Soup
Tuscan Bean Soup
Wild Mushroom and Barley Soup
Stew of Hearty Greens
Puree of Broccoli Soup
Acorn Squash Soup

Find all Emeril Green recipes in the Emeril Green Recipe Archives.

Check out the Planet Green Schedule to catch this episode of Emeril Green.

Read more about eating green:
How to Go Green: Eating Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year

 
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show schedule

Tuesday, November 24 / 10:00am

Planet Green

Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Tuesday, November 24 / 12:00pm

Planet Green

Episode 58: Liquid Gold

Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.

Tuesday, November 24 / 12:30pm

Planet Green

Episode 59: Meat Medley

Chef Emeril visits Duskie and John Estes, the duo run two restaurants that source humanely raised meat paired with vegetables from the restaurant's own garden in order to create fresh dishes their customers adore.

 
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