
European Peasant-Style Vegetable Soup Model

by:




This is a model far a soup, rather than a replica of something traditional. The list of ingredients is long, but you can use as few as three vegetables with good results.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 12
Meats (choose one):
4 confit Pekin duck thighs (or 2 confit mullard duck thighs, meat pulled off the bone and coarsely chopped)
1/2 pound prosciutto end (cut into 1/2-inch dice)
1/2 pound pancetta (cut into 1-inch strips)
Fats (choose one):
3 tablespoons olive oil (rendered duck fat, or the fat rendered from the pancetta)
Slow-Cooking Vegetables (choose one or more):
2 onions (chopped)
1 large carrot (peeled, quartered lengthwise, and sliced crosswise)
1 turnip (peeled and diced)
2 cups dried beans (soaked for 4 hours in cold water and drained)
Liquids, Tomatoes, and Slow—Cooking Herbs (choose one or more):
Broth or water
Tomatoes, peeled, seeded, and chopped
Bouquet garni
Starches (choose one):
1 cup long-grain rice (such as basmati or jasmine)
1-2 cups dried pasta (such as macaroni, orecchiette, or ziti)
Fast-Cooking Vegetables (choice of):
Green beans, ends trimmed and cut into 1-inch sections
Peas, shelled, or if frozen, thawed
Fresh shell beans such as fava or lima
Kale (stems removed and leaves shredded)
Swiss chard (stems cut into cubes and leaves shredded)
Spinach, chopped or cut into chiffonade
Sorrel, chopped
Flavorful Finishes (choose one or more):
Garlic, minced and then crushed with the flat side of the knife
Finely chopped fresh herbs such as mint, tarragon, or parsley
Pesto or pistou
Herb butter
Servings Per Recipe: 12
Amount per Serving
Calories: 496
- Total Fat: 23.8 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Cholesterol: 69.9 mg
- Sodium: 507.9 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 7.4 g
- Sugars: 2.2 g
- Protein: 27.6 g
preparation

comments
arlene
May 9, 2012