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Summer cravings. (VEGETABLE NOODLE SOUP)

August 2, 2012

I hear all of your summer sniffles. And I’m listening. Here is one of those things that seems counter-intuitive, a summer soup. It’s not gazpacho. It’s hot. Right now is the time for so many great veg that it only seems right that a chock full soup tonic comes to be. I got nine vegetables plus parsley in there, all from my super CSA (and friend’s dad’s garden). I mostly chose by varying color; yellow, white, red, green, orange, purple with light seasoning to guide it. It’s a goddamn Olympian of a soup. Everyone around the table agreed with surprise that it was just what they needed.

I’d like to call this an ‘open recipe’ because there is alot of subbing and interpreting that can be done. Here is how I did it but pleeeeeease stray using squash, parsnip, sweet potato, peppers, corn kernels, spinach, etc. Get in there! Enjoy.

VEGETABLE NOODLE SOUP

2 quarts of stock (vegetable or chicken work best or just use water)

1 parmesan rind* (optional)

1 yellow summer squash, diced

2 small potatoes, diced

1 medium turnip, peeled and diced

1 kohlrabi, peeled and diced

3 carrots, diced

1 small red onion, diced

a large handful of green beans, trimmed and cut into 1/2 inch lengths

2-3 tomatoes, diced (or 1 small can diced toms)

4 cloves garlic, minced

1 drizzle extra virgin olive oil

1 splash red wine vinegar (or white or champ, or cider or sherry)

4 ounces egg noodles (or rice), cooked separately

1/4 cup parmesan, grated

1/4 cup chopped parsley (or basil)

salt and pepper

  • In a pot, heat the stock or water with the parmesan rind and a dash of salt.
  • Once boiling, add squash, potatoes, turnip, kohlrabi, carrot and onion (or whatever mix of vegetables you choose). Reduce heat and let the soup simmer vigorously until veg are just tender, 15-20 minutes.
  • Add green beans, tomatoes, garlic, olive oil, vinegar and cook an additional 8-10 minutes.
  • Check for seasoning, adding more salt and some pepper as needed. Stir in noodles
  • Finish with grated parm and parsley and serve in bowls.

* If ever you buy a block of good Parmigiano¬†Reggiano cheese you’ll notice the outer coating has a pinhole pattern. The dots spell out the name of the cheese and are a sign of authenticity. After you have cut, shaved or grated all the cheese away from this rind, hang onto it. Drop it into a soup for added flavor and nutrition.

** A couple of scoops of soup pulsed in the food processor made a great dinner for babe. Adjust the thickness by adding more or less broth.

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