A recipe from Butter with a Slice of Bread blog was an inspiration for today’s summer stew that relies our veggies and herbs from our garden and other pantry/refrigerator supplies that we had on hand. This is designed to be a versatile recipe . . . to be adapted to the veggies, herbs and ingredients on hand.
Our Garden Cream of Tomato & Vegetable Soup 3 to 4 servings
About 2 to 3 tablespoons olive oil
1/3 cup diced onion
1 garlic clove, smashed & minced
1 cup diced potatoes
1 cup diced carrots
1 sprig fresh rosemary
1 to 2 teaspoons chopped fresh oregano
1 teaspoon salt or seasoned salt
1/2 teaspoon black pepper all-purpose seasoning
About 1 to 1 1/2 cups chicken broth; add more if needed
1 medium zucchini (seeded section removed), diced
2 large tomatoes peeled and diced
2 to 3 teaspoons cornstarch
1 to 1 1/2 cups whole milk
- In a large stockpot, heat olive oil over medium heat. Add onions and sauté a couple of minutes; add garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent. Add fresh herbs, salt and pepper.
- Add chicken broth. Cover and cook for 10 to15 minutes, until potatoes and carrots are almost tender but not mushy.
- Add in zucchini, tomatoes. Heat for another 5+ minutes. Remove stalks left from the springs of thyme and rosemary.
- Add cornstarch to the bottom of a measuring cup and then add milk; stir to mix. Then, slowly (while stirring) introduce a bit of the hot mixture to the milk. (Cornstarch will help thicken the soup. The mixture is tempered so that the acid in the tomatoes will not curdle the milk.)
- Add milk mixture to the soup and simmer for a few minutes until soup is hot at slightly thickened. Taste as soup heats and adjust seasonings as needed.
Recipe without photos . . .
Our Garden Cream of Tomato & Vegetable Soup 3 to 4 servings
About 2 to 3 tablespoons olive oil
1/3 cup diced onion
1 garlic clove, smashed & minced
1 cup diced potatoes
1 cup diced carrots
2 or 3 sprigs fresh thyme
1 sprig fresh rosemary
1 to 2 teaspoons chopped fresh oregano
1 teaspoon salt or seasoned salt
1/2 teaspoon black pepper all-purpose seasoning
About 1 to 1 1/2 cups chicken broth; add more if needed
1 medium zucchini (seeded section removed), diced
2 large tomatoes peeled and diced
2 to 3 teaspoons cornstarch
1 to 1 1/2 cups whole milk
- In a large stockpot, heat olive oil over medium heat. Add onions and sauté a couple of minutes; add garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent. Add fresh herbs, salt and pepper.
- Add chicken broth. Cover and cook for 10 to15 minutes, until potatoes and carrots are almost tender but not mushy.
- Add in zucchini, tomatoes. Heat for another 5+ minutes. Remove stalks left from the springs of thyme and rosemary.
- Add cornstarch to the bottom of a measuring cup and then add milk; stir to mix. Then, slowly (while stirring) introduce a bit of the hot mixture to the milk. (Cornstarch will help thicken the soup. The mixture is tempered so that the acid in the tomatoes will not curdle the milk.)
- Add milk mixture to the soup and simmer for a few minutes until soup is hot at slightly thickened. Taste as soup heats and adjust seasonings as needed.
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