Friday, June 11, 2010

Late Winter Soup

1/2 onion, rough chopped
1/2 head garlic, peeled
2 carrots, rough chopped
1/2 bu celery, rough chopped
1 t oil

1/2 onion, diced
1/2 bu celery, peeled & diced
8 ea. sm. yukon gold potatoes, diced small
2 carrots, diced
1/2 head garlic, sliced
3 T salt
1 T pepper

4 bell peppers, diced
1 grapefruit, juiced
1 lemon, juiced

1. Start 1 gal water simmering over med-low heat in a large pot.
2. Preheat oven to 450 deg.
3. Toss 1/2 onion, 1/2 bu celery, rough-chopped carrots and first 1/2
head garlic in 1 t oil, put on a sheet pan and roast in the oven for
15 min.
4. Add these roasted veggies to the water and begin simmering for
about 40 minutes.
5. Strain stock and add everything except the citrus and bell peppers.
6. Add the remaining ingredients and taste for seasoning.

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