Best Wolfgang Pucks Lentil Soup Recipes

WOLFGANG PUCK'S LENTIL SOUP

Steps:

• In a dutch oven or large stock pot, saute the onion, garlic, celery and carrot in the oil. Add all ingredients to pot and cook for 25-30 minutes or until soft on medium high heat, stirring often. Garnish with greek yogurt and serve.

POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

WOLFGANG PUCK'S CHICKEN TORTILLA SOUP

Steps:

• Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
• Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
• In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
• Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
• While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
• With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
• To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.

SAVORY BEEF SOUP IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
• Heat empty cooker on high.
• When quite hot, add oil and heat until smoking.
• Add the beef and brown on all sides.
• Add the onions and carrots.
• Saute until somewhat softened.
• Add the tomatoes with their juice, beef stock and chicken stock.
• Mix well.
• Add the optional worcestershire sauce.
• Top cooker up with water or more stock to the "Max PC" line.
• Season to taste with salt and pepper.
• Put on lid.
• Plug in cooker.
• Select "Meat" function.
• Set timer on cooker to 1 hour.
• At end of cooking time, unplug the cooker.
• Follow the instruction manual for cooling and opening the cooker.
• Remove the beef and cut into serving pieces.
• Return the beef pieces to the cooker.
• Plug in cooker.
• Put on glass cover.
• Bring to a boil.
• Add egg noodles.
• Cook, uncovered, until noodles or pasta is tender.
• Unplug cooker.
• Remove glass cover.
• Let cool for about 10 minutes before serving.

WOLFGANG PUCK'S SAVORY SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut each squash in half and discard seeds.
• Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
• Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
• Allow to cool until squash can be safely handled, then scoop out insides of squash.
• Puree the flesh in a food processor, reserve.
• This should produce about 4 cups of pureed squash.
• In a medium stockpot, melt the remaining 4 tablespoons of butter.
• Over low heat, saute the onion, do not allow it to brown.
• Add pureed squash and cook over very low heat until heated through, stirring occasionally.
• Do not allow it to bubble up.
• Season with salt, pepper, ginger and cardamom.
• Pour in stock and bring to a boil, over low heat, stirring often.
• Cook about 20 minutes.
• Add the Cream Fraiche and rosemary spring.
• Warm through, remove rosemary and adjust seasonings to taste.
• Roast the peppers over flame on stove or under broiler until skin blackens evenly.
• Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
• In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
• Season with salt and pepper, strain, and pour into plastic squeeze bottle.
• Serve the soup with swirls of the roasted red pepper coulis.