Garlic Vegetable Soup

[Guest guest]

This is mt get over a cold fast soup.

Ani

 

Garlic Vegetable Soup

 

Ingredients

 

1/4 cup plus 1 tablespoon vegetable oil

2 large brown onions (2 pounds), peeled and coarsely chopped

3 celery stalks (12 ounces), trimmed and coarsely chopped

1 large carrot (4 ounces), trimmed, peeled, and orally chopped

1 large parsnip (3 ounces), trimmed, peeled, and coarsely chopped

10 cups Vegetable Stock

2 russet potatoes (1 1/4 pounds), peeled and cut into chunks

4 large heads (1 pound) garlic, cut in half horizontally

Bouquet garni (5 sprigs Italian parsley, 3 sprigs thyme, 1 sprig rosemary)

salt

Freshly cracked black pepper

1 bunch rapini (8 ounces)

Extra-virgin olive oil

HAVE READY

 

Vegetable Stock, warm, in a medium saucepan over low

heat.

 

In a large stockpot, over medium-high heat, preheat 1/4 cup vegetable oil.

Sauté the onions, celery, carrot, and parsnip until the vegetables are

lightly colored, about 10 minutes. Stir the vegetables frequently to

prevent uneven browning. Pour in the warm stock. Add the potatoes, garlic,

and bouquet garni, and gently simmer until the vegetables are softened,

about 1 hour. It is important that the garlic be soft enough to puree

smoothly.

 

Remove the bouquet garni, ssqueeze garlic out of skins and puree the soup, in

batches, using a food processor or blender. Using a coarse-mesh, stainless-steel

strainer, strain into a

clean stockpot and correct the seasoning to taste with salt and

black pepper. Keep warm over low heat until needed, or allow to cool and

refrigerate, covered, for up to 3 days.

 

Using a sharp knife, cut off the top 2 inches of each rapini stalk,

reserving the tops and discarding the remaining portions. In a medium sauté

pan, over high heat, preheat 1 tablespoon vegetable oil to smoking. Sauté

the rapini tops until lightly browned, about 2 minutes. Season the rapini

with about 1/4 teaspoon of salt.

 

Warm the soup over low heat if necessary. ladle about 8 ounces into each

large, warm soup plate. Add a few sprigs of seared rapini and a drizzle of

extra-virgin olive oil to each portion, and serve immediately.

I ADAPTED IT FROM: from Mark Peel & Nancy Silverton's The Food of Campanile

© 1997 by Mark Peel & Nancy Silverton. All rights reserved