Best Garden Of Eden Soup Recipes

Garden Vegetable Soup image

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Garden of Eden Soup image

Yield MAKES ABOUT 5 CUPS

Number Of Ingredients 13

1 large English or other thin-skinned cucumber, seeded and coarsely chopped
1/2 cup plain yogurt, plus more for garnish
1/4 cup loosely packed cilantro leaves
3 tablespoons champagne vinegar, more as needed
2 tablespoons freshly squeezed lime juice, more as needed
6 large fresh mint leaves
1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first)
1 large scallion, chopped into 1-inch pieces
Kosher salt
3/4 cup water
2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork
1/4 cup extra-virgin olive oil
Thinly sliced chives, for garnish

Steps:

Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeño, scallion, 1 teaspoon salt, and the water in a blender. Puree just until smooth. Add the avocados and pulse a few times just to blend. (Don't blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)
Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.
Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.