Mozzarella Soup w/Vege's & Black Olives
Source of Recipe
Internet
List of Ingredients
3 Tbsp extra-virgin olive oil (the fruitiest you can find)
1 large red onion, peeled and very coarsely chopped
Half of a 1-pound package peeled baby-cut fresh carrots, very coarsely chopped
2 small celery ribs, very coarsely chopped
1 large baking potato (about 12 ounces), peeled and diced
1 large garlic clove, minced
1 whole bay leaf
One 3-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
One 14-1/2 ounce can chicken broth
One 12-ounce can evaporated milk (use skim, if you like)
1/2 cup fresh whole milk
1/2 teaspoon hot red pepper sauce
Half of an 8-ounce package finely shredded mozzarella cheese
1/3 cup sliced pitted ripe olives
Salt and freshly ground black pepper
Recipe
Heat oil in large, heavy saucepan over moderate heat 1 minute. Add onion, carrots, celery, potato, garlic, bay leaf, and rosemary; cook, stirring often, 5 minutes. Reduce heat to low, cover, and "sweat" vegetables 10 minutes.
Add broth, bring to gently boil, cover, and cook until potato is tender, about 15 minutes.
Add evaporated milk, milk, and red pepper sauce and bring to a simmer. Off heat, add mozzarella and stir until smooth. Stir in olives and salt and pepper to taste.
Discard bay leaf and rosemary sprig, ladle into heated soup bowls, and serve.
Yield: 4 servings
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