MAJORCAN BREAD AND VEGETABLE SOUP
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil over medium heat in a large ovenproof casserole. Add the scallions and onion. When they begin to soften, after about three minutes, stir in the minced garlic, green pepper and parsley. Stir together for a minute or two, then cover and turn heat to low. Cook for 15 minutes, stirring occasionally. Add the tomatoes, turn heat to medium-high and cook, stirring often, for five minutes. Add the cabbage, salt to taste and pepper. Cover, turn heat to low and cook slowly for 15 minutes. Add the water or stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes. Stir in the spinach or chard, and bring back to a simmer. Cover and simmer for five to 10 minutes until the greens are very tender and the broth is fragrant. Taste and adjust seasonings.
- Preheat the oven to 450 degrees. Rub both sides of the bread with a cut clove of garlic. Place a layer of bread slices in a large earthenware casserole, and ladle on soup to cover. Make another layer of bread, and ladle on more soup to cover. Repeat with the remaining bread, and add the remaining soup. Drizzle with the remaining olive oil, transfer to the oven and bake 10 minutes, uncovered. Serve hot or warm.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1091 milligrams, Sugar 9 grams, TransFat 0 grams
DRY MAJORCAN SOUP
In Majorca this soup is traditionally eaten with grapes - it is served hot or cold. You may substitute the cabbage with cauliflower, lettuce, broccoli, spinach, etc.
Provided by Bergy
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 2 tbsp of oil saute the onions, peppers and garlic until the onions are just golden.
- Add tomatoes and parsley saute gently for 4 minutes.
- Add the cabbage and water, simmer until the cabbage is cooked.
- Take out 4 soup bowls or a soup tureen and place a slice of bread on the bottom of each bowl (if using a tureen cover the bottom with a layer of bread).
- Cover the bread with a layer of veggies.
- Add another layer of bread and more veggies.
- Repeat one more time.
- Pour in as much stock as the bread will absorb.
- Drizzle a bit of oil on top (optional).
Nutrition Facts : Calories 460.9, Fat 16.8, SaturatedFat 2.6, Sodium 582.4, Carbohydrate 70.9, Fiber 12.5, Sugar 22.6, Protein 12.5
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
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