Kay Quealy - Salt Lake City, UT
Bon Appetite magazine, September 1978
This is one of my favorite soup recipes. It sounds complicated by really isn't. The veggies you add are up to you, add what you like. But the base is spectacular, and it can be made in big quantities and frozen!
Enjoy!
Ingredients
3 tablespoons oil
1/2 C chopped parsley
2 garlic cloves, minced
2 ounces ham, chopped
1/2 teaspoon basil
1/2 teaspoon thyme
8 medium tomatoes
OR 1 28-oz. and 1 15 oz. can
Italian plum tomatoes, drained
3 tablespoons tomato paste
4 C chicken or beef stock/broth
1 teaspoon sugar
Add any of the following:
2 celery stalks, cut into chunks
3 leeks, white part only, coarsely chopped
2 large carrots, sliced
1 large potato, peeled and chopped
1 10-oz package Italian green beans, thawed
2 small zucchini, sliced
1 C cauliflower florets
1 1/2 C baby lima beans
OR red kidney beans,
a combination, partially cooked
1 C peas
1 small head cabbage, cut into strips,
steamed slightly, drained and
squeezed dry
1/2 C sliced mushrooms
1 pound meatballs (no larger
than 1 inch in diameter),
cooked and drained
Freshly grated Parmesan cheese as garnish
Instructions
Heat oil in Dutch over or large kettle over medium-high heat. Add next 6 ingredients and saute until onion is soft and golden. Add tomatoes, tomato paste, stock and sugar. Reduce heat and simmer uncovered for 30 minutes. Cool slightly.
Place in batches in blender or food processor and puree. Return to pan, taste and add additional seasonings if necessary (I usually add about a cup of water or red wine at this point.) Base may be frozen at this point.
Add the remaining ingredients as desired (or whatever you have that you like in the way of veggies), starting with those that take longer to cook, such as potatoes and carrots. When partially cooked, add other ingredients.
Serving
Be careful NOT to overcook the vegetables, they should have a crisp-tender quality. Serve hot, sprinkled with freshly ground Parmesan cheese.
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