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| Home -> [Soups & Stews, Vegetables] -> [Vegetable confetti soup Recipe] |
Vegetable confetti soup
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| Artist: |
_ |
Yield: |
14 |
| Categories: |
Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 2
| med | Onions, minced | | 4
| large | Carrots, peeled | | | - cut into 1/3-in dice | | 2
| large | Trimmed fennel bulbs | | | - cut into 1/3-in dice | | 10
| cup | Chicken stock or broth | | 1
| tsp | Dried tarragon | | 1
| tsp | Dried thyme | | 1
| large | Red pepper | | | - cut into 1/3-in dice | | 2
| med | Zucchini | | | - cut into 1/3-in dice | | 12
| large | Mushrooms | | | - trimmed, quartered | | | Salt | | | Freshly ground pepper | | | Grated imported Parmesan | | | - for serving |
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Procedures:
| 1 | Heat oil in 6-quart pot. | | 2 | Add onions. | | 3 | Cook until soft, about 5 minutes. | | 4 | Stir often. | | 5 | Add carrots, fennel, stock, tarragon, thyme. | | 6 | Bring to boil. | | 7 | Simmer, covered, until vegetables are tender, 20 minutes. | | 8 | Add red pepper, zucchini and mushrooms. | | 9 | Cook, covered, for 10 minutes more. | | 10 | Season to taste with salt and pepper. | | 11 | Can be refrigerated as long as 4 days or frozen up to 3 months. | | 12 | Serve hot, garnished with cheese. | | 13 | Makes 14 cups abby mandel - prodigy guest chefs cookbook |
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