Later On

A blog written for those whose interests more or less match mine.

More soup, and it’s getting better

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I suddenly remembered that I have some Parmesan rinds (extremely high in umami) in the freezer—and I have 3 heads of broccoli. So another batch of even better broccoli soup. The recipe I’m thinking about involves something like the following:

1 onion, chopped
3 cloves garlic, minced
2 serrano peppers, chopped (with seeds)
1 Tbsp dried oregano
salt, pepper
1 Tbsp olive oil

Sauté onion, garlic, peppers, and oregano in oil for about 5 minutes. Add the salt and pepper and 1 bunch Italian parsely, chopped, and sauté a bit longer.

Add 1 qt Wolfgang Puck Roasted Chicken Stock, the broccoli (coarsely chopped), a zucchini, chopped, a stalk of celery, chopped, a carrot, chopped, a good dash of shoyu sauce, and the Parmesan rind. Bring to boil and simmer for 35-40 minutes.

Use immersion blender to blend soup. Add a lot of chopped crisp bacon and one cup grated Romano cheese, stir, and serve. (I would have used grated cheddar, but Romano is what I have on hand.)

I’m anticipating much pleasure and good nutrition.

RESULT: Bacon at end was sheer genius. Forgot the Parmesan rind was in the soup when I blended, so blended it in. It worked fine. What with the cheese and the bacon, soup needs no additional salt.

Written by Leisureguy

18 September 2008 at 8:38 am

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