Grilled Vegetables
Grilled Vegetable Soup Recipe
There are literally thousands of ways to make soup and a lot of vegetable soup recipes too. This is a very good recipe for vegetable soup because a selection of delicious, healthy vegetables are blended with chicken stock, cream and herbs. The vegetables are grilled before being added to a food processor and mixed with the other ingredients.
The soup is then cooked for almost an hour, so the vegetable flavors, cream based sauce and herbs can combine well. This soup is great served with some warm crusty bread and butter. This recipe shows that grilled vegetables can be very versatile and grilling them before making soup with them brings out their flavors.
A Recipe for Vegetable Soup Featuring Grilled Vegetables
Ingredients -
1 red bell pepper, peeled and de-seeded
1 yellow bell pepper, peeled and de-seeded
1 leek
3 summer squash
3 cups reduced chicken stock
2 fennel bulbs
¾ cup olive oil
1 tablespoon fresh thyme
2 tablespoons ground fennel seeds
3 tablespoons chopped fresh basil
1 quart heavy cream
1 eggplant
1 zucchini
1 ear of corn
Salt and black pepper
Preparation:
Halve the squash, leek and zucchini lengthwise.
Take the kernels off the corn cob. Cut the eggplant into 2 inch chunks.
Halve the bell peppers and slice the fennel bulbs into thirds.
Drizzle the olive oil over the bell pepper, leek, squash, fennel, eggplant and zucchini and grill them until they are softened but not blackened.
Macerate the grilled vegetables in a food processor and add the warmed chicken stock gradually.
Transfer the mixture to a 4 quart soup pot.
Add the cream and herbs.
Cook for about 50 minutes, then strain the soup and add salt and black pepper to taste.
(Serves 4)
A Picture of some of the base ingredients for our recipe for vegetable soup.
Soup
Pronounced: (s oo p), n
Soup and stews are a cuisine prepared by combining ingredients, like meat, vegetables or beans in stock or hot water, to extract the flavor, creating a broth. Traditionally, soups fall into two wide-ranging groups clear soups and thick soups.
The time-honored French classifications for soups often used to identify the different groups and subgroups as follows. The first group is the clear soups of bouillon and consommé. The other group the thick soups or stews fall into these different groups depending upon the nature of the thickening agent used in the thinking process.
Vegetable soups thickened with starch fall into the category of purées while puréed shellfish thickened with cream fall into the category of bisques. Béchamel sauce is what one would use to thicken a cream based soup while veloutés use eggs, butter and cream to thicken. Some other widely used ingredients used to thicken soup; broths and stews are flour, grains and rice.