Grilled Soup With Madeira |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 48 |
|
Yes Virginia. You can grill your soup. Or at least, everything in it. Actually it's so easy, even a caveman can do it. And why shouldn't a caveman enjoy a good bowl of soup? Ingredients:
2 lbs. fresh italian sausage (half sweet, half hot) |
4 medium or roma tomatoes |
4 red or yellow bell peppers, seeded and cut into strips |
2 large onions, coarsely chopped |
2 zucchinis, sliced |
olive oil spray |
2 t. olive oil |
2 t. crushed garlic |
2 qt beef broth |
2 cans condensed french onion soup |
1 t. dried thyme |
1 t. parsley flakes |
1/2 bottle madeira wine |
cajun spice to taste |
8 oz. medium or sharp cheddar cheese, grated |
2 handfuls hickory chips |
Directions:
1. Soak hickory chips for at least 30 minutes. Prepare grill for indirect cooking. When coals are ready, add hickory chips. Place vegetables in a large grill basket. Spray liberally with olive oil spray, making sure to get all sides of the veggies and tomatoes. Grill, turning occasionally, until tomatoes are soft. While veggies are cooking, in a medium sized pot, heat olive oil. Add garlic and herbs and cook, stirring for a minute. (If your grill is far from your stove, you can do this before grilling the veggies.) Add veggies to pot and stir to break up tomatoes. Turn off fire. Put sausages on the grill and grill on all sides. Grill briefly on hot part of the grill to blacken a bit. When done, carefully cut into 1” pieces. Add to soup pot. Add broth, soup and wine. Bring to a boil and simmer for 15 minutes. Add Cajun spice as desired. Serve soup topped generously with cheddar cheese.
|
|