Villa Creek vegetable soup
Source of Recipe
chef Tom Fundaro at Villa Creek restaurant
List of Ingredients
Corn stock
2 leeks (white parts only), coarsely chopped
1 white onion, coarsely chopped
3 ribs celery, coarsely chopped
1/2 bulb fennel, coarsely chopped
2 carrots, peeled and coarsely chopped
1 bay leaf
10 black peppercorns
1 sprig fresh thyme
5 corncobs, kernels removed and reserved
1 gallon waterRecipe
1. Place the leeks, onion, celery, fennel, carrots, bay leaf,
peppercorns, thyme, corncobs and water in a large stockpot and bring
to a rolling simmer. Do not boil. Let the mixture simmer for 1 hour,
partially covered.
2. Turn off the heat and let the mixture stand for 1 hour. Strain
through a fine mesh sieve and store. Keeps for about 1 week,
refrigerated.
Soup
2 cups diced onion
1 bay leaf
1 cup diced carrots
1 cup diced celery
1/4 cup olive oil
1 clove garlic, sliced
3 cups fresh black-eyed peas
1/2 cup peeled and diced
fingerling potatoes
1 recipe corn stock
2 cups diced summer squash
1 cup fresh peas
1 cup corn kernels
1 tablespoon chopped fresh thyme
2 1/2 teaspoons salt
1/4 teaspoon pepper
1. In a large heavy-bottomed stockpot, cook the onion, bay leaf,
carrots and celery in the olive oil over medium-low heat until the
onion is translucent and the vegetables are tender.
2. Add the garlic, black-eyed peas and potatoes and cook for an
additional 5 minutes.
3. Add the corn stock, bring to a simmer and simmer slowly for 20 minutes.
4. When the vegetables are almost tender, add the peas, corn and
thyme. Continue to simmer for an additional 10 minutes.
5. Season with salt and pepper to taste and serve.
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