Planet Green
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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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