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Receta Spring Vegetable Soup
by Michelle Jensen

Spring Vegetable Soup

Fresh Veggie Soup with a tomato, garlic, and fresh basil puree.

This Soup came about due to a thriving basil plant. I had a basil plant that was getting too tall, so I did a search on the internet for basil recipes. It brought me a recipe that is by Wolfgang Puck. I have added a little bit and altered it to fit my situation and budget. I don’t think I lost anything in the translation, it was delicious!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 bowls

Va Bien Con: Garlic Cheese Bread, Chicken Breast, Salad

Ingredientes

  • 1 can of cut green beans, drained
  • 2 carrots, peeled and sliced in half circles
  • 2 celery stalks, sliced
  • 2 small red potatoes, ¼ in cubes
  • 8 button or (mini portabella mushroom), sliced
  • 1 onion, chopped
  • 3 yellow squash (or zucchini), ¼ in cubes
  • 4 garlic cloves, minced
  • 30 fresh basil leaves, washed
  • 1 can fire roasted tomatoes
  • Olive Oil, 6 Tablespoons divided
  • 1 Quart Chicken Broth (or vegtable if going vegitarian)
  • 3 Cups Water, plus 3 Tablespoons
  • Salt
  • Pepper

Direcciones

  1. In a Dutch oven heat 3 Tablespoons of olive oil over medium high heat, add vegetables, minus green beans, and potatoes.
  2. Cook for 5 minutes, stirring occasionally until desired coloring. (I didn’t brown them too much)
  3. Add 3 Tablespoons of water and cover. Cook until potatoes are fork tender.
  4. Add chicken broth and 3 cups water bring to a gentle boil and allow to cook uncovered 30 minutes.
  5. In a food processor add can of tomatoes, undrained, basil leaves, garlic, and 3 Tablespoons olive oil pulse until it is mixed and leaves are chopped up and incorporated into puree.
  6. When soup has 5 minutes left to cook add green beans and puree and turn down the heat, after puree is added do not allow it to return to a boil.
  7. Season with salt and pepper to desired taste.