Delia Smith Vegetable Soup Food

VEGETABLE SOUP (LIDIA BASTIANICH)

Vegetable Soup (Lidia Bastianich) image

Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories European

Time 3h

Yield 4 quarts

Number Of Ingredients 18

Ingredients

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup fresh basil leaf, preferably small leaf Genovese basil
1/4 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomatoes
3 cups peeled diced red potatoes (about 1 1/2 lb.)
6 cups cold water
2 tablespoons kosher salt
parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
5 ounces fresh spinach
2 cups green peas (fresh or frozen)
freshly grated parmigiano-reggiano cheese, for serving
extra virgin olive oil, best quality for serving

Steps:

Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.

Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH

Couscous Salad With Roasted Vegetables -- Delia Smith image

From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.

Provided by Ciocia Laura

Categories Greens

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

10 ounces couscous
18 ounces vegetable stock
assorted roasted vegetables, as desired
1 fennel bulb, roasted and fronds reserved
4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta
2 tablespoons tomato paste
4 tablespoons lime juice
4 ounces olive oil
4 tablespoons roasted cumin seeds
1 teaspoon cayenne
1 head lettuce
3 cups mesclun
1 cup spinach
1 tablespoon nigella seeds (kalonji)

Steps:

Roast desired vegetables in hot oven, 400°F.
Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
Prepare couscous by covering couscous with hot vegetable stock.
While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
Arrange layer of greens on large plate.
Arrange roasted vegetables plus fennel over greens.
Scatter blobs of goats' cheese over vegetables.
Arrange remaining greens and scatter fennel fronds over the top.
Sprinkle with nigella seeds.
Dress salad at the table.

Nutrition Facts : Calories 292.9, Fat 15.3, SaturatedFat 2.1, Sodium 71.8, Carbohydrate 33.9, Fiber 3.9, Sugar 1.1, Protein 6.4

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