Ingredients
Soup
1/2 onion, sliced
4 garlic cloves, minced
1 Tbs ghee (clarified butter)
8 cups filtered water
4 vegetable boullion cubes
2 cups carrots, sliced
3 cups savoy cabbage, sliced
3 cups snow peas
1 bag frozen corn
2 26oz boxes of chopped tomatoes
24oz jar of strained tomatoes
2 Tbs agave nectar
2 Tbs fresh chives, chopped
2 tsp sea salt
1 tsp freshly cracked pepper
Cheese Straws
(Adapted from Ina Garten, Barefoot in Paris)
1 box frozen puff pastry, defrosted 45 minutes at room temperature
1 egg
1/3 cup freshly grated parmesan cheese
1 tsp minced fresh thyme
1/2 tsp sea salt
1/2 tsp freshly cracked pepper
Directions
1. Start by sauting the onion in a large heavy bottom stock pot in the ghee until softened.
2. Add garlic and saute 1 minute.
3. Add water, bring to a boil, add vegetable boullion cubes, carrots and cabbage, gently boil for 5-10 minutes, reduce heat to medium low, add corn, chopped tomatoes, strained tomatoes, agave nectar,and salt & pepper, simmer 10-20 minutes.
4. Add snow peas and chives 2 minutes before serving to keep the peas bright green and not overcooked.
5. Make the cheese straws about 20 minutes before serving soup: Preheat oven to 375 degrees
6. On a lightly floured surface, roll out the puff pastry until it's 10 X 12 inches.
7. Beat the egg with 1 Tbs filtered water and brush on the surface of the puff pastry.
8. Sprinkle the pastry with the cheese, thyme, salt, and pepper.
9. With a rolling pin, gently pressed the seasonings into the pastry.
10. Cut each sheet of pastry crosswise into 11 or 12 strips.
11.Twist each strip of pastry and place on a parchment-lined baking sheet.
12. Bake 10-15 minutes until lightly browned and puffed, turn and cook for another 2 minutes.
I made this soup for a co-worker who was moving. The recipe makes a ton of soup, so be prepared to have lots of guests or lots of leftovers. It also freezes well, so the way I look at it when making soup is that you might as well make a lot if you are going through the process. A close friend made some cheese straws for a potluck and I couldn't get enough of them so I wanted to make them myself. I knew I had a recipe in my Ina Garten cookbook, so I thought I would try them out. They were so delicious!! They didn't last very long between Eric and I. They are the perfect accompaniment with soup. I tried making them a little healthier by cutting the cheese amount in half, which you didn't miss because they are so buttery!
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