- Saute onions, scallions, fresh ginger, leeks and garlic in olive oil until the aromatics wilt and open up their flavors.Crushed pepper, a few bay leaves, and garlic can be added. This may not work for all soups.
- Add fresh water. A good rule of thumb is to have about half solid in gredients and half water.
The vegetables can be roasted for 40 minutes before adding to the water. Some vegetable to choose from are as follows:Celery stalks and leaves, parsley, carrots, diced zucchini, green beans, cabbage, kale, Swiss chard, pumpkin, potatoes, beets,peppers, mushrooms, corn, and tomatoes. You can also add some fruit or fruit scraps to your vegetable stock ingredient mix.Apples, pears and even pineapple works well.
- Simmer on low for about an hour, not as long as chicken stock. Taste periodically to determine when you have drawn out all of the flavors.
- Cool and strain to remove any pieces of vegetables, fruit or scraps.
Sunday, January 23, 2011
Recipe from: Brother Rick Curry, S.J., The Secrets of Jesuit Soupmaking