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BLENDER SOUPS
cook:
35 min
2,420,431 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
4 ears of corn
0.5 yellow onion, diced
8 tbsp butter
1 cup chicken stock
Dash each of paprika, cumin, and cayenne
½ cup heavy cream
1 ½ tbsp sugar, to taste
White pepper, to taste
Kosher salt, to taste
3 slices crispy bacon
2 jalapeños,
½ cup sliced cotija cheese
For the Tomato Soup with Grilled Cheese Croutons
1 shallot, finely minced
1 clove garlic, finely minced
2 tbsp unsalted buter
1 tbsp tomato paste
Dash of oregano
1 can 28oz of San Marzano tomatoes
1 cup water
1 tsp molasses
1 slice white bread, crust removed
Olive oil
Sugar, to taste
Kosher salt, to taste
Heavy cream (if desired)
Mayonnaise (to coat outer sides of bread)
Sliced bread of choice
American cheese
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.
4 ears of corn
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.
1 cup chicken stock
Dash each of paprika, cumin, and cayenne
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.
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.
½ cup heavy cream
1 ½ tbsp sugar, to taste
White pepper, 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.
3 slices crispy bacon
2 jalapeños,
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.
1 shallot, finely minced
1 clove garlic, finely minced
2 tbsp unsalted buter
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
1 can 28oz of San Marzano tomatoes
1 cup water
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.
1 slice white bread, crust removed
Olive oil
Sugar, 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)
Sliced bread of choice
American cheese
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)
3.
Serve and enjoy.
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