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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Simple vegetable soup (i.e. with chicken stock base), completely improvised on Independence Day - July 4, 2009 Ingredients:
1/4 cup olive oil |
3/4 (medium) vidalia onion, diced |
1/2 red pepper, diced |
3 cloves garlic, very thinly sliced |
2 (medium) carrots, diced |
32 oz chicken stock, wolfgang puck's roasted free range chicken stock |
80 oz water |
3 tsp kosher salt |
1 tsp black pepper, freshly ground |
1 1/2 cup red cabbage, shredded |
1/3 cup vinegar, sherry vinegar |
1 tsp ground ginger |
1/2 tsp ground coriander |
1/2 tsp lemongrass, dried and ground |
1/2 tsp tabasco sauce |
1/2 lb pasta, dry elbow |
Directions:
1. Preheat oil in 6.5 quart pot over medium heat. Add onions and peppers. Stir frequently until translucent.
2. Add garlic and carrots. Continue to saute until caramelized - stirring frequently.
3. Add chicken stock, water, salt and pepper.
4. When soup begins to boil, add remaining ingredients. Cook until pasta comes to the surface and liquid is level with solid ingredients.
5. Serve!
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