Emeril's First Alphabet Soup
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onion
- 1 1/2 cups chopped celery
- 1 1/2 cups sliced carrots
- 2 teaspoons Baby Bam, recipe follows
- 2 teaspoons minced garlic
- 2 quarts low-sodium chicken broth
- 2 cups water
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 cup alphabet pasta
- Heat the oil in a large, heavy pot over medium-high heat.
- Add the onion, celery, carrots, and Baby Bam, and cook, stirring, over medium-high heat until the vegetables are soft, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the chicken stock, water, pepper, and bay leaf.
- Stir well and bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 35 minutes.
- Add the alphabet pasta and stir well.
- Simmer until the pasta is cooked through, about 10 minutes.
- Using oven mitts or pot holders, remove the pot from the heat.
- Ladle the soup into bowls and serve.
- Baby Bam Seasoning:
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
- Here's something to season your foods, like the grown-ups do with Emeril's Original Essence.
- Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties.
- You fearless bammers out there can kick this up a notch by adding cayenne, to taste.
- (I'd start with about 1/4 teaspoon, and then take it from there.)
- Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
- Store in an airtight container for up to 3 months.
- Yield: about 3/4 cup
vegetable oil, yellow onion, celery, carrots, bam, garlic, chicken broth, water, ground black pepper, bay leaf, alphabet pasta
Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-first-alphabet-soup-recipe.html (may not work)