Thursday, 19 July 2012

Summer Soup

I had a LOT of things I didn't know what to do with in our CSA box this week. Eggplant for one. I always ruin eggplant. Shallots. Basil.

I had some items in the fridge that needed using up too. 1 lb of thawed hamburger. 3 quarts of homemade chicken broth. Baby carrots. 5 small red potatoes. I didn't have enough of any one thing to make it one its own.

So I made soup.

Basically I fried 3 large shallots chopped up in butter, added chopped potatoes (about 5 small red ones), a chopped up leek- fried until carmelized. Then added the chicken stock (3 pints.) and everything else chopped into bite sizes. Simmer for a couple hours.

5 red potatoes, skin on.
10 baby carrots
2 celery sticks
1 leek
3 shallots
1 lemon (juiced)
3 pints chicken stock
3 pints water
1 teaspoon sea salt
1 bunch of fresh basil chopped fine
1 cup of tiny ziti pasta (add at the very end)
2 eggplants (add at the very end)

Beef I made into bite size meatballs and fried in a skillet. Once browned I added them and their juice to the soup.

The in goes the eggplant and pasta. Cover and simmer for 30 minutes more. Serve with asiago cheese on top and a good chewy and crusty bread. Serves 8.

It was all eaten before I even thought to take pictures!

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