Best Caterpillar Butterfly Soup Recipes

Tomato Gorgonzola Soup image

Provided by Food Network

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large yellow onions, chopped
4 cloves garlic, chopped
3 tablespoons all-purpose flour
2 ounces (1/4 cup) cognac
1 1/2 pounds red-skinned potatoes, peeled and quartered
4 cups low-sodium chicken broth
1 35 -ounce can whole peeled tomatoes, crushed, juices reserved
2 3/4 cups heavy cream
2/3 cup crumbled gorgonzola cheese, plus more for garnish
2/3 cup fresh basil, plus more for garnish
Kosher salt and freshly ground pepper
2 teaspoons cider vinegar

Steps:

Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

Emeril's Mulligatawny Soup image

Provided by Food Network

Categories main-dish

Time 1h

Yield 3 quarts

Number Of Ingredients 24

4 tablespoons ghee or clarified butter
1 1/2 pounds diced boneless, skinless chicken thighs
2 tablespoons garam masala
1 3/4 teaspoons salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups peeled, cored and diced Granny Smith apples
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced sweet potatoes
1 cup dried red lentils
6 cups chicken or beef stock
3/4 teaspoons freshly ground black pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup tightly packed baby spinach
1 (14-ounce) can unsweetened coconut milk
1 cup peeled, seeded and chopped tomatoes
1 tablespoon apple cider vinegar
3 cups steamed white basmati rice
1/2 cup toasted, finely ground cashews
1/4 cup chopped fresh cilantro leaves

Steps:

Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.