Friday, December 10, 1993

Minestrone -1993

adapted from the Moosewood Cookbook

•  1 1/2 c. cooked peas

•  1/2 c. tiny dry pasta 
•  1 c. fresh chopped tomatoes 
•  3 T. olive oil
•  Parmesan cheese
•  1 c. chopped onion 
•  4-5 cloves garlic, crushed
•  1 c. minced celery
•  1 c. chopped carrots 
•  1 c. cubed eggplant or zucchini 
•  1 c. chopped green pepper
•  2 t. salt 
•  1/4 t. black pepper 
•  1 t. dried oregano 
•  1/2 c. fresh chopped parsley
•  1 t. dried basil
•  2 c. tomato puree 
•  3 1/2 c. water 
•  2 cubes Knorr vegetarian bullion 
•  3 T. Dry red wine

How to make the soup:
1. In a soup kettle, sauté garlic and onions in olive oil over low heat until they are soft and translucent.
2. Add 1 tsp salt, carrot, celery and zucchini, and green pepper. Mix well.
3. Add oregano, black pepper, stock, puree, peas and wine. Cover and simmer 15 minutes.
4. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
5. Serve immediately, topped with parsley and parmesan.

The Mariner's Pepperpot Soup

SERVES 6 - 8
This zesty soup is served at The Mariner's, a restaurant on Anguilla.

Ingredients:
1 large onion, chopped
4 garlic cloves, minced
2 Tbs. vegetable oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 tomatoes, coarsely chopped
1 tsp. sweet Hungarian paprika
1/2 tsp. ground black pepper (or to taste)
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
6 cups vegetable stock
1/2 cup dry white wine
1 cup cooked brown rice
Minced fresh parsley
 
How to make the soup:
In a soup pot, sauté the onion and garlic in the oil until the onion is translucent, 5 to 10 minutes. Add the celery, carrots, peppers, tomatoes, and spices. Sauté for another 5 minutes, stirring often to prevent sticking. Add the stock, wine, and rice, and simmer until the vegetables are tender, about 25 minutes. Garnish with fresh parsley.

Wednesday, December 1, 1993