Summer Vegetable Chowder With Parmesan Croutons Food

SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS

Steps:

• Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
• Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
• Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
• Ladle chowder into bowls; serve with croutons.

SUMMER VEGETABLE CHOWDER

Steps:

• Carefully cut corn off of each ear. Chop all the vegetables into small, bite-size pieces.
• In a large pot, over medium heat, melt butter. Add onion and saute for a minute. Add flour and mix together.
• Add broth, corn, potato, and carrot and bring to a boil. Lower heat to medium and simmer for 15 minutes.
• Add zucchini, spinach and milk and simmer for 5-10 minutes. Season with salt, pepper and thyme.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

TOMATO AND ORANGE SOUP WITH PARMESAN CROUTONS

Steps:

• Tomato and Orange Soup-----------.
• Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
• Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
• Use a BIG saucepan.
• "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
• Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
• Add salt pepper and sugar.
• Reduce the heat and simmer for another 15 minutes.
• Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
• At this point the soup can be frozen.
• Reheat the soup being careful not to let it boil.
• Add the chopped basil an stir well.
• Taste and adjust the seasoning if required.
• Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
• Parmesan Croutons---------------.
• Pound together the butter, garlic, paprika and parmesan cheese.
• Spread the mixture on thin slices of french bread.
• Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
• Serve hot with the soup.

THE BAREFOOT CONTESSA'S PARMESAN CROUTONS

Steps:

• Preheat the oven to 400 degrees.
• Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
• Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.

PARMESAN CORN CHOWDER

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
• Meanwhile, in a medium saucepan, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk, stirring constantly.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir into the vegetable/broth mixture.
• Add corn and Parmesan cheese.
• Cook 10 minutes longer or until heated through.

PARMESAN CORN CHOWDER

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.