Alpine Vegetable Soup Food

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

OLD-FASHIONED VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

ALPINE VEGETABLE SOUP

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.

FRENCH ALPINE CHEESE, TOMATO, AND ONION SOUP

Steps:

• In a large sauté pan, heat the oil and butter and sauté the onions over medium-high heat until golden brown, about 10 minutes. (I find it easiest to do this in two batches.)
• Salt the onions lightly, then sprinkle them with the flour and place them in the slow cooker insert. Add the tomatoes, wine, and water. Cover and cook on low for 6 to 8 hours, or until the onions are quite soft and flavors have had a chance to meld.
• When you are ready to serve the soup, adjust the salt to your taste, place a slice or so of bread in the bottom of each soup bowl, then toss in some of the cheese. Ladle some hot soup and vegetables over the top of the bread and cheese and serve.
• Suggested Beverage
• I would enjoy either a dry, acidic white wine such as an Alsatian Pinot Gris or Riesling, or a good, fruity mountain red.

ALPINE CABBAGE SOUP

Steps:

• Preheat oven to 350°F.
• Bring a large pot of water to boil.
• Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
• When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
• Bake until the cheese melts and starts to brown, 25-30 minutes.
• Serve immediately. Enjoy!