Wednesdays are crazy for me. I have 2 drop offs, cooking school, 2 pick ups and soccer practice before coming home and making dinner.
But Wednesdays are particularly crazy when my youngest daughter is sick with pneumonia, coughs up gunk on two separate occasions all over my car (hey, that’s the nice way of saying what happened… I am talking about food, after all).
I’m bummed I’m so spent because there was so much fun and interesting stuff at school today that I’d love to share, but I’m just too tired. So, instead of all of the pearls of wisdom that I jotted down in the margin of my real notes, I’ll pass along the soup that I made.
The soup that I diced and chopped so perfectly that the chef praised my mis en place and then took a picture of it on her iphone (and then promtply forgot to email me the photo).
So, here it is. Sans photo.
The trick is to dice everything small so that you can get one piece of EACH vegetable on the spoon. Yes, that means about a 1/4″ dice. It’s time consuming, but so delicious.
- extra virgin olive oil
- 2 leeks, cleaned & diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves of garlic, diced
- 1 tablespoon of thyme leaves
- 7 chicken stock
- 1/4 small pasta (orzo or pastina)
- 2 large tomatoes, peeled, seeded and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 6 basil leaves to garnish
- Parmesan cheese to garnish
- * salt & pepper
- 1. In a heavy bottom soup pot, sweat the onion, celery and carrot until soft.
- 2. Add thyme and garlic and cook until just fragrant. Do not let the garlic brown.
- 3. Add tomatoes
- 4. Add chicken stock and bring to a simmer.
- 5. Add pasta
- 6. Add squash
- 7. Simmer until just done.
- 8. Season with salt & pepper.
- 9. Serve garnished with basil, Parmesan. To serve, drizzle olive oil and top with homemade croutons.
- In a heavy bottom soup pot, sweat the onion, celery and carrot until soft.
- Add thyme and garlic and cook until just fragrant. Do not let the garlic brown.
- Add tomatoes
- Add chicken stock and bring to a simmer.
- Add pasta
- Add squash
- Simmer until just done.
- Season with salt & pepper.
- Serve garnished with basil, Parmesan. To serve, drizzle olive oil and top with homemade croutons.