Wednesday, July 4, 2012

Garden Soup

This soup is great for any veggies (though most of them are really fruits) from the garden. Change the ingredients to whatever you have on hand.











2 tomatoes, grilled and diced
1 ear of corn, grilled, kernals removed from cob
1 zucchini, grilled and sliced
1 eggplant, grilled and sliced
1 red pepper, grilled, skin peeled and diced
1 onion, grilled and diced
1 cup broccoli stalks, diced
10-15 stalks asparagus, grilled and sliced
2 cups chicken stock
2 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons dried herbs (basil, oregano, thyme, rosemary)
1 tablespoon worcestershire sauce
1 tablespoon A1 steak sauce
4 cloves garlic, minced
salt and pepper to taste




Add all ingredients into a cast iron dutch oven, throw in a chunk of Parmigiano-Reggiano rind and simmer until all the flavors come together and everything is tender - about 20-30 minutes.








Leftovers? Freeze soup as is in 2 cup containers or puree and put into smaller containers to freeze. The puree makes a very flavorful addition to soups, stews and is even great as a sauce.





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