Three Ingredient Soup Recipes

Steps:

• Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
• Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
• With the machine running, slowly drizzle in the olive oil to emulsify.
• Mix in the salt; taste and season with more salt if desired.
• Transfer the soup to bowls. Garnish with microgreens if using.

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

Steps:

• Bring broth to boil. Meanwhile, wash escarole and shake off clinging water.
• Coarsely chop and stir into broth.
• Remove from heat.
• Add pepper.
• Use parmesan cheese as a garnish.

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.