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Tuesday, May 16

Summer vegetable soup

Oil, extra-virgin olive or schmaltz
2 tablespoons +
1 tablespoon
Garlic, minced
2 tablespoons
Onion, finely chopped
1 large
Salt, kosher

Pepper, freshly ground

Stock, chicken
2 quarts
Turmeric, peeled, finely grated
1 tablespoon
Ice bath

Green beans, trimmed, cut into 1-inch lengths
¼ pound
Peas, thawed if frozen
½ cup
Beans, garbanzo, drained
15 ounces
Corn kernels
1 ear
Tomatoes, cherry, cut in half
1 cup
Lime juice, fresh
1 tablespoon
Dill, finely chopped
¼ cup
Parsley, finely chopped
¼ cup
Green onions, finely sliced
¼ cup
  1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
  2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
  3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
  4. Add the stock and turmeric, and bring to a boil. 
  5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
  6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
  7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
  8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
  9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
  10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
  11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
  12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
  13. Stir in the herbs, and serve immediately. 
Recipe mildly adapted from Food&Wine Magazine, June 2017.

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