Best 2 Alpine Vegetable Soup Recipes
Indulge in a delightful culinary journey with our diverse collection of alpine vegetable soup recipes. These hearty and comforting soups are brimming with the goodness of fresh vegetables, aromatic herbs, and rich broths, offering a symphony of flavors that will tantalize your taste buds. From the classic Minestrone to the hearty Ribollita, each recipe embodies the essence of rustic Italian cuisine, showcasing the bounty of the alpine region. Discover the vibrant flavors of Pappa al Pomodoro, a Tuscan tomato soup infused with fresh basil and olive oil. Embark on a culinary adventure with Zuppa di Farro, a hearty soup featuring nutty farro grains and a medley of vegetables. Embrace the simplicity of Zuppa di Ceci, a humble yet flavorful chickpea soup that exudes rustic charm. Whichever recipe you choose, you're guaranteed a satisfying and nourishing experience that will transport you to the heart of the Italian Alps.
Let's cook with our recipes!
ALPINE VEGETABLE SOUP
This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.
Provided by KiminyMe
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
Nutrition Facts : Calories 247.8, Fat 5.6, SaturatedFat 1.1, Sodium 983.3, Carbohydrate 39.3, Fiber 5.7, Sugar 6.5, Protein 10.9
ALPINE POTATO VEGETABLE SOUP
Steps:
- 1. Saute garlic and onion in large saucepan until onion is translucent 2. Add broth, potatoes, carrots, celery (without tops) and zucchini 3. Bring to boil then simmer 15-20 minutes until potatoes are *just* tender 4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened
Tips:
- For richer flavor, use a mix of vegetable broth and water.
- Feel free to adapt the vegetables to your liking or what you have on hand. Hearty vegetables like potatoes, carrots, and parsnips hold their shape well in this soup.
- If you want a thicker soup, use an immersion blender to blend a portion of it until smooth, then stir it back into the pot.
- Garnish with fresh herbs like parsley, thyme, or chives before serving for an extra burst of flavor.
- Serve with a side of crusty bread or crackers for dipping.
Conclusion:
This hearty Alpine Vegetable Soup is a delicious and comforting dish that's perfect for a cold winter day. Packed with fresh vegetables and flavorful herbs, it's a healthy and satisfying meal that the whole family will enjoy. Whether you're looking for a quick and easy weeknight dinner or a cozy soup to warm you up on a cold day, this Alpine Vegetable Soup is sure to hit the spot. So next time you're craving a hearty and flavorful soup, give this recipe a try and I promise you won't be disappointed!
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