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 -
3 Summer Squash, halved lengthwise
1 medium Zucchini, halved lengthwise
1 medium Leek, halved lengthwise
1 large eggplant, cut in 2" chunks
1 Ears of Corn, Kernels removed from cob
1 large Red Pepper, peeled seeded and halved
1 large Yellow Pepper, peeled seeded and halved
2 medium Fennel Bulbs, sliced in thirds
1 quart Heavy Cream
3 cups reduced Chicken Stock
3/4 cup Quality Olive Oil
3 tablespoons chopped Fresh Basil
2 tablespoons Fennel Seeds, ground
1 tablespoons Fresh Thyme
Salt
Fresh Ground Black Pepper
Preparation:
Drizzle olive oil on all vegetables (except corn) and grill until tender, but not charred.
In a food processor macerate grilled vegetables, while gradually adding the heated chicken stock.
Combine mixture in a four quart soup pot with herbs and cream. Cook for 50 minutes.
Push soup mixture through a fine strainer, add salt and 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.