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A Taste Of Summer Soup

chef.expert's picture
Ingredients
  Olive oil 6 Tablespoon
  Leek 1 Large, chopped (white part only)
  Onion 1 , chopped
  Potato 1 Large, peeled and cut in 1/4 inch cubes
  Carrots 2 Medium, peeled and chopped
  Turkey stock 8 Cup (128 tbs)
  Zucchini 1 , cut into 1/4 inch cubes
  Green beans 1⁄2 Pound, snapped and cut in 1/2 inch pieces
  Garlic 4 Clove (20 gm), chopped
  Ripe tomatoes/Plum tomatoes with juice 12 Ounce, peeled and seeded (6 pieces)
  Chopped fresh basil 1 Cup (16 tbs)
  Okra 1⁄2 Pound, stem end removed, cut in 1/2 inch slices
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a large pot, heat 3 tablespoons of the olive oil.
3) Add the leek and onion and saute over low heat 5 minutes until onion is soft.
4) Add the potato, carrots, and stock boil.
5) Add the zucchini and beans.
6) Again boil, reduce heat, cover, and simmer for 20 to 30 minutes, until the potato and carrots are tender but not mushy.
7) Meanwhile, in another pan, heat the rest of the oil, add the garlic, and cook until soft over low heat without burning.
8) In a food processor or blender, puree the garlic along with the tomatoes and basil, then stir into the hot soup base.
9) Add the okra and simmer 2 to 3 minutes, uncovered.
10) Season with salt and pepper to taste.
11) May be frozen or made ahead several days.
12) Can be reheated easily before serving.

SERVING
13) Serve the soup hot as appetizer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Summer, Everyday
Ingredient: 
Potato
Cook Time: 
65 Minutes

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