SUMMER HARVEST SOUP WITH BASIL
From choclytcandy 14 years agoIngredients
- Quick broth shopping list
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck) shopping list
- 1 medium onion , chopped coarse shopping list
- 1 medium carrot , chopped coarse shopping list
- 1 medium rib celery , chopped coarse shopping list
- 1 bouquet garni shopping list
- 1 teaspoon table salt shopping list
- 13 cups water shopping list
- Soup Base shopping list
- 2 tablespoons olive oil shopping list
- 2 medium onions , diced coarse shopping list
- 2 medium carrots , diced coarse shopping list
- 1 medium rib celery , diced coarse shopping list
- 2 cloves garlic , minced shopping list
- Harvest Soup shopping list
- 4 medium new potatoes , cut into 1/2-inch dice shopping list
- 2 large tomatoes , peeled, seeded, and chopped coarse shopping list
- 1/4 teaspoon summer savory shopping list
- table salt shopping list
- 1 medium zucchini , cut into 1/4-inch dice shopping list
- 1 medium yellow squash , cut into 1/4-inch dice shopping list
- 2 ears corn , kernels cut from cob (1 1/2 cups) shopping list
- 1/4 pound green beans , trimmed and cut into 1-inch lengths shopping list
- 1/2 cup elbow macaroni shopping list
- 1/2 cup chopped fresh parsley leaves shopping list
- 1/4 cup shredded fresh basil leaf shopping list
- ground black pepper shopping list
- 1/2 cup basil pesto , purchased or home made shopping list
How to make it
- Note: If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done.
- 1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- 2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
- 3. For the harvest soup: With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments