Monday, September 28, 2009

Late Summer Vegetable Soup

Fresh tomato juice is one of my favorite soup bases - it just tastes so good, doesn't it? Since I am getting ready to go on a road trip, I wanted to clear the fridge and what better use for 2 quarts of fresh tomato juice than a soup (OK, bloody marys, but that's not dinner - well, not without spicy dilly beans). So, this soup turned out really amazing - it's all about putting together the right things and not overdoing it, right? And, wanting to make some space in the fridge, I found a quart bag stuffed with ice cubes of tomato juice and added those, too...

Late Summer Vegetable Soup

Step 1: Saute in olive oil, in heavy bottom stockpot:

1/2 large white onion, minced fine

Step 2: when onions are softening and getting clear, add:

2 10-12" squash (1 zucchini & 1 coccozelle in this case), diced

Step 3: as zucchini are starting to brown, add

1 c frozen peas
2 c green beans chopped in 1-2" segments

Step 4: as everything starts to soften, add broth ingredients

3 quarts fresh tomato juice
1.5 quarts chanterelle broth (simmer 1-1.5 c. dried mushrooms, strain & reserve the mushrooms)
2 c of fire roasted red pepper juice (just happened to reserve after peeling & seeding peppers)
1 c orange tomato curry ketchup (some left from last fall's recipe)

Step 5: finely mince or julienne mushrooms, add to broth

Step 6: chiffonade into pot with scissors 2 handfuls of kale (red russian winter and lacinato), stems trimmed, more kale is good - depends on what you have (chard, arugula, parsley would all be good)

Step 7: add herbs, salt & pepper to taste:

1 t. dried tarragon
1 t. dried sage
1 t. dried marjoram
1 t. dried savory
1 T. dried rosemary
1 t. powdered garlic
1 t. black pepper
1 T. salt

Step 8: cube 16 oz block of extra firm Nigori tofu into 1.5' chunks, stir in gently

Step 9: prepare 2-3 c orrechiete pasta in salted water with olive oil (to keep it from sticking together - you aren't tryig to get sauce to stick to this pasta, so it's ok) - once broth is about where you want it, still thin - add cooked pasta to soup

Step 10: eat yummy soup and bring some to work in a nice big quart size mason jar.

Serves A FREAKING LOT! Ok, about 8 quarts. Get eating!


Chile said...

Hold the tofu and I'll be right over!

Jenn said...

I still have some - you're on my FB, right? I had it for lunch... going to have some for dinner... then all gone. nomnomnom.

Chile said...

On your what?