LF root vegetarian soup with fried herbed pasta

[Guest guest]

photo on website

 

NOTES -- This is basically a root vegetable soup with pasta instead of croutons.

The recipe makes 2 large main dish servings and leaves 4 cups for lunch later in

the week. Frankly I like the soup without the pasta but the pasta make it a

treat

so hey! It was good both ways.

TIPS - About the ingredients:

* Two of Mrs Dash seasonings were used: Extra Spicy and Chicken Grilling Blend.

* Allow enough time for the raw vegetables to partially cook during the initial

saute. This is the key to deepening their flavor. * Squash - We used up a

leftover

this time -- but often I add baby food cooked squash -- juniors. * The lemon is

refreshing in this and the ginger should be subtle. Our ginger wasn't strong so

keep that in mind when you measure. * Lastly -- one herb alone wasn't right. So

we

added others and liked the balance better.

 

 

 

* Exported from MasterCook *

 

Root Vegetarian Soup with Fried Herbed Pasta

 

Recipe By :KP2004 Casual Meals

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 tablespoon unsalted butter

1/2 large yellow onion -- diced

salt and pepper

3 celery stalks -- chopped

1 leek (white only) -- chopped

1 teaspoon minced garlic

3 parsnips -- peeled and chopped

3 carrots -- peeled and chopped

1 large russet potato -- peeled and chopped

OTHER SEASONINGS:

8 ounces cooked butternut squash

1/2 teaspoon pureed ginger

1 teaspoon ground coriander

1/2 teaspoon Mrs. Dash seasoning

--(combination of Spicy and Herba; see tipsl)

2 vegetarian vegetable bouillon cube -- (chicken style)

dissolved

8 cups water

TO SERVE:

2 tablespoons fresh lemon juice

FRIED HERBED PASTA:

3/4 cup Orechetti or shell pasta

1 teaspoon olive oil

1/2 teaspoon minced garlic

salt and pepper

2 tablespoons chopped fresh herbs

basil, thyme, oregano, marjoram, etc.

 

1. SOUP - -Over moderately high flame, heat oil in a heavy-bottom 3-quart

saucepan. Melt the butter in the pan; add onion and stir. Season with salt and

pepper. Cook for 2 to 3 minutes. Add the celery, leek, and garlic. Season with a

pinch each of salt and pepper. Cook for 4 to 5 to 8 minutes, or until onion is

translucent. Add the raw vegetables and continue to cook for 5 to 10 minutes.

 

2. Meanwhile, dissolve the boullion cubes in 1/2 cup of hot water. Add bouillon

to the soup pan along with the water, cooked squash, and other seasonings. Bring

to a boil. Cover. Reduce heat to low setting and simmer, gently for 60 minutes.

 

3. Remove from the heat; add the lemon juice. Cool the soup for 15 to 20

minutes.

Before servings, puree the soup with an immersion blender or other appliance.

Taste and adjust seasonings. The ginger and lemon should be subtle.

 

-- Refrigerate soup if it won't be used within the next 30 minutes. Reheat soup

gently.

 

4. PASTA -- MEANWHILE cook the pasta of your choice in plenty of rapidly

boiling

salted water until just al dente, keeping in mind that the pasta will be cooked

further in the next step. Drain, rinse and drain the pasta. Set aside to air dry

a

bit; separate the pieces, if needed.

 

5. Heat oil in skillet; add garlic and stir 20 to 30 seconds); add the pasta;

and

fry for several minutes or until the pasta is slightly browned. Add the herbs

and

combine; stirring to warm them.

 

6. TOGETHER: When the herbs are aromatic, serve a portion in a bowl. Ladle soup

into the bowl and serve at once.

 

 

 

Source:

" Hanneman (Riverside) 2004-Oct "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.7% calories from

fat); 5g Protein; 45g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 272mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This is basically a root vegetable soup with pasta instead of croutons.

The recipe makes 2 large main dish servings and leaves 4 cups for lunch later in

the week. Frankly I like the soup without the pasta but the pasta make it a

treat

so hey! It was good both ways.

TIPS - About the ingredients:

* Two of Mrs Dash seasonings were used: Extra Spicy and Chicken Grilling Blend.

* Allow enough time for the raw vegetables to partially cook during the initial

saute. This is the key to deepening their flavor. * Squash - We used up a

leftover

this time -- but often I add baby food cooked squash -- juniors. * The lemon is

refreshing in this and the ginger should be subtle. Our ginger wasn't strong so

keep that in mind when you measure. * Lastly -- one herb alone wasn't right. So

we

added others and liked the balance better.

 

Nutr. Assoc. : 0 0 0 0 0 3891 0 0 0 0 0 0 26086 0 0 0 0 0 0 0 0 4913 0 0 0 0 0