from Joy the Baker
(serves 8 to 10)
3 tablespoons olive oil
about 1 cup diced carrots
about 1 cup diced celery
about 4 cups diced zucchini (skin on)
1 large yellow onion, diced
5 cloves garlic, minced
3 tablespoons fresh thyme leaves, rubbed off the stems
2 bay leaves
salt and red pepper flakes
about 4 cups (2 28-ounce cans) crushed Italian tomatoes
2 cups chicken (or vegetable) broth
2 cups water
2 cups whole milk
In a large stock pot heat olive oil over medium heat. Add carrots, celery, zucchini, and onion to the pot. Saute vegetables, stirring occasionally until onions are translucent and broken down, and zucchini is nearly cooked through (about 10 to 12 minutes). Add garlic and stir. Cook for 1 minute more.
Add thyme, bay leaves, and red pepper flakes to the pot. Stir to incorporate.
Add tomatoes, chicken stock, and water. Stir. Bring soup to a simmer and leave, uncovered, to cook for about 30 minutes. Taste soup to ensure that carrots are cooked through and soft. Add a bit of salt to taste.
Remove soup from heat. Remove the bay leaves. Blend soup in batches until smooth. Be sure not to fill the blender more than 1/2 full and cover tightly with the lid. Blending hot liquids is always and adventure. Place blended soup in a large, clean, pot or bowl. Once all of the soup is blended, stir in milk. Taste and season as necessary. You can push the blended soup through a fine mesh strainer lined with cheesecloth for a smoother, more refined soup.
-Jahnelle Wengler
No comments:
Post a Comment