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Soup: Herb and Vegetable Soup




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, chopped
1 cup sherry
3 carrots, diced
3 large potatoes, diced
2 stalks celery, diced
6 cups Chicken or Vegetable Stock
8 coarsely chopped oven-roasted shallots
3 red bell peppers, roasted, peeled, seeded, and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped parsley
2 cups cooked ziti or penne pasta
1/4 cup cayenne sauce
Salt and black pepper to taste
6 herb sprigs, for garnish



Recipe



In a very large stockpot, heat olive oil until very hot. Add onion and garlic and saute until you can smell the aroma. Add sherry and boil over high heat until reduced by half, 2 to 3 minutes. Add carrots, potatoes, celery, and stock and cook over medium heat until the potatoes are barely cooked, 10 to 15 minutes. Add shallots, peppers, basil, thyme, rosemary, oregano, and parsley, and simmer just until the potatoes are fork-tender.

Add the pasta, then season with cayenne sauce, salt, and pepper. Heat just until the pasta is warmed through. Serve soup hot, topped with a fresh herb sprig and freshly ground black pepper.

Serves 6