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BLENDER SOUPS

cook:

35 min

Picture for BLENDER SOUPS

2,408,483 views  On this episode of Basics, I'm showing you how to make two great soups that you can use your blender for: elote soup and classic tomato soup.

2 Servings

US

original

metric

INGREDIENTS

For the Elote

For the Elote

ears of corn

4 ears of corn

yellow onion, diced

0.5 yellow onion, diced

butter

8 tbsp butter

chicken stock

1 cup chicken stock

Dash each of paprika, cumin, and cayenne

Dash each of paprika, cumin, and cayenne

heavy cream

½ cup heavy cream

sugar, to taste

1 ½ tbsp sugar, to taste

White pepper, to taste

White pepper, to taste

Kosher salt, to taste

Kosher salt, to taste

crispy bacon

3 slices crispy bacon

jalapeños,

2 jalapeños,

sliced  cotija cheese

½ cup sliced cotija cheese

For the Tomato Soup with Grilled Cheese Croutons

For the Tomato Soup with Grilled Cheese Croutons

shallot, finely minced

1 shallot, finely minced

garlic, finely minced

1 clove garlic, finely minced

unsalted buter

2 tbsp unsalted buter

tomato paste

1 tbsp tomato paste

Dash of oregano

Dash of oregano

28oz of San Marzano tomatoes

1 can 28oz of San Marzano tomatoes

water

1 cup water

molasses

1 tsp molasses

white bread, crust removed

1 slice white bread, crust removed

Olive oil

Olive oil

Sugar, to taste

Sugar, to taste

Kosher salt, to taste

Kosher salt, to taste

Heavy cream (if desired)

Heavy cream (if desired)

Mayonnaise (to coat outer sides of bread)

Mayonnaise (to coat outer sides of bread)

Sliced bread of choice

Sliced bread of choice

American cheese

American cheese

butter to grease the pan

1 tbsp butter to grease the pan

DIRECTIONS

1.

For the Elote

1.

Start by husking ears of corn and then slice all the kernels off the cob. Next finely dice yellow onion.

ears of corn

4 ears of corn

yellow onion, diced

0.5 yellow onion, diced

2.

In a pan, melt butter and saute your onion until soft and then add most of your corn kernels and saute for a few minutes. Add chicken stock and season with paprika, cumin, and cayenne pepper. Bring to a simmer. Cook for 15 minutes or until corn is soft.

chicken stock

1 cup chicken stock

Dash each of paprika, cumin, and cayenne

Dash each of paprika, cumin, and cayenne

butter

2 tbsp butter

3.

In another saucepan, brown butter and add the rest of your corn to the butter. Saute for 3-4 minutes. Place in a small bowl and set aside.

butter

6 tbsp butter

4.

Add the corn and chicken stock mixture to a high powered blender and blend to combine. Once lightly blended, add heavy cream and sugar. Add white pepper and salt to taste, and add any more cream or sugar if needed.

heavy cream

½ cup heavy cream

sugar, to taste

1 ½ tbsp sugar, to taste

White pepper, to taste

White pepper, to taste

Kosher salt, to taste

Kosher salt, to taste

5.

Prepare your toppings: Fry up some bacon and then chop into small pieces and set aside as a garnish. Next thinly slice some jalapenos and set aside. Also add some cotija cheese to a bowl.

crispy bacon

3 slices crispy bacon

jalapeños,

2 jalapeños,

sliced  cotija cheese

½ cup sliced cotija cheese

6.

Pour your blended corn mixture into a bowl and add whichever of the toppings you’d like.

7.

Serve and enjoy.

8.

For the Tomato Soup with Grilled Cheese Croutons

1.

Finely mince shallot and garlic. In a pan add butter and melt over medium high heat before adding the minced shallot. Saute for about 3 minutes before adding garlic and then saute that for about 1 minute. Add tomato paste and saute for 30 seconds.

shallot, finely minced

1 shallot, finely minced

garlic, finely minced

1 clove garlic, finely minced

unsalted buter

2 tbsp unsalted buter

tomato paste

1 tbsp tomato paste

2.

Add a shake of oregano and canned whole San Marzano tomatoes. Break the tomatoes up with a wooden spoon and then add water along with molasses. Bring to a simmer and mix to combine. Let simmer for 30-60 minutes and then add the mixture to a blender.

Dash of oregano

Dash of oregano

28oz of San Marzano tomatoes

1 can 28oz of San Marzano tomatoes

water

1 cup water

molasses

1 tsp molasses

3.

To add to the creaminess of the soup, add torn crustless white bread to the blender and blend on high. As it blends, add olive oil to emulsify the soup. Next add sugar, kosher salt, and more olive oil as necessary until the desired texture and consistency is reached.

white bread, crust removed

1 slice white bread, crust removed

Olive oil

Olive oil

Sugar, to taste

Sugar, to taste

Kosher salt, to taste

Kosher salt, to taste

4.

For the grilled cheese

1.

Use mayonnaise on the bread instead of butter along with slices of american cheese. Cook in a pan with melted butter until both sides are nicely golden brown. Remove from pan and cut off crust. Cut the grilled cheese into small crouton-sized pieces.

Mayonnaise (to coat outer sides of bread)

Mayonnaise (to coat outer sides of bread)

Sliced bread of choice

Sliced bread of choice

American cheese

American cheese

butter to grease the pan

1 tbsp butter to grease the pan

2.

Add the tomato soup to a bowl along with some heavy cream drizzle and grilled cheese croutons.

Heavy cream (if desired)

Heavy cream (if desired)

3.

Serve and enjoy.

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