Vegetable Soup with Pesto. Makes 4 servings
1 quart chicken broth
1 large red potato, diced
1 carrot, thinly sliced
1 medium zucchini, thinly sliced
1 yellow crookneck squash, thinly sliced
1 small leek (white part only), sliced
1/3 cup shelled fresh peas
1 tomato, peeled and chopped
2 tablespoons minced fresh flat-leaf parsley
Salt and freshly ground black pepper to taste
Basil Pesto
1/4 cup freshly grated Parmesan cheese
In a large saucepan, bring
the broth to a boil over high heat. Add the potato and carrot and reduce the
heat to low, cover the pan and simmer for 10 minutes. Add the zucchini,
crookneck squash and leek and simmer for 8 to 10 minutes, or until the
vegetables are tender-crisp. Add the peas, tomato and parsley and simmer for 2
minutes. Season with salt and pepper. Ladle the soup into bowls and pass the
Basil Pesto and the cheese.
The Farmer’s Soup, Makes
6 to 8 servings
3 medium leeks
2 tablespoons olive oil
1 large yellow onion, chopped
1-1/2 quarts chicken broth
3 large russet potatoes, peeled and diced
2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
3 tablespoons minced fresh flat-leaf parsley
1 cup shredded cheese
Wash the leeks well under cold
running water to remove any sand. Trim
the leeks and cut them in half lengthwise. Finely chop the leeks.
In a large saucepan, heat the oil
over medium heat and sauté the onion until soft, about 2 minutes. Add the broth
and potatoes, cover and simmer for 15 minutes.
Add the leeks, tarragon, salt and
pepper and simmer for 10 minutes longer, or until the vegetables are soft.
Coarsely mash the vegetables with a potato masher. Ladle the soup into bowls
and sprinkle with the parsley and cheese.
Fisherman’s Stew. Makes
6 servings
1 tablespoon olive oil
1 medium onion, chopped
1 medium to large leek, (white part only) chopped
3 stalks fennel, chopped (about 1 cup)
4 cups fish or chicken broth
3/4 cup dry white wine or vermouth
3 medium Yukon gold or white potatoes, peeled and cut into 1-inch
chunks
1 bay leaf
1/2 teaspoon fennel seeds
1 pound red snapper fillets
Salt and freshly ground black pepper to taste
Minced fresh dill, fennel or flat-leaf parsley for garnish
In a large saucepan, heat the oil
over medium heat. Add the onion, leek and fennel and sauté until soft. Add the
stock and wine or vermouth and bring to a boil over high heat. Add the
potatoes, bay leaf and fennel seeds and return to the boil. Reduce the heat to
low, cover and simmer until the vegetables are tender, about 20 minutes.
Cut the fish into small chunks
and add them to the soup. Cover the pan and simmer for about 8 to 10 minutes,
or until the fish is cooked through. Remove the bay leaf and discard. Season
with salt and pepper and serve garnished with the herbs.
Quick Easy and absolutely
Delicious these can be used as a snack or as lunch, or even as a main
course. - Bird
