Sunday, August 29, 2010

Vegetable soup recipe

Crap, Amy asked me for a vegetable soup recipe

Here you go

Duration: @ 1 hour

Potato and Vegetable soup

Serves 6-8



40 gr. Green beans, stringed, cut on bias, @ 2” long
175 gr. Carrots, peeled, cut into roundels @ ½” long, cooked.
35 gr. Fennel cut large dice
90 gr. Button mushroom, cleaned, cut into ¼’s
90 gr. Leeks, cleaned, cut into rings @ ½” wide
90 gr. Red onions, large dice
150 gr. Potato, peeled, cut large chunks, cooked.
100 gr. Green Zucchini, cut @ 1” X1”
75 gr. Yellow Zucchini, cut @ 1 “X1”
35 gr. Garlic, minced
150 gr. Tomatoes, rough chopped and seeded
1/2 gr. Thyme, picked
1/2 gr. Rosemary, chopped rough
1/2gr. Parsley, chopped rough
To the same level as the veg Water
To sauté Olive oil
To taste Salt
To taste fresh cracked black pepper
To taste E.V. olive oil

Basic Preparation:
Cook the carrots and potatoes separately in boiling, salted water until cooked.
Heat a large bottomed pot over medium heat.
Add just enough olive oil to sauté.
Add the garlic and onions.
Cook until the onions are translucent.
Add the fennel, mushrooms and green beans and herbs.
Saute for 10 minutes.
Add water, seasoning and remaining vegetables (except the cooked potatoes and carrots) and simmer until the vegetables are starting to get tender. Add the cooked potatoes and carrots and simmer briefly.
Taste. Adjust seasoning as necessary.

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