Post by auntieemu on Mar 18, 2006 18:34:43 GMT -5
Alphabet Soup
2 onions, peeled and quartered
2 leeks, bulb part only, cut into quarters
2 large carrots, peeled and cut into chunks
2 potatoes, peeled and quarted
3 ribs celery, cut into chunks
5 ripe plum tomatoes, cut into chunks
1 large clove garlic, peeled
1 small bunch fresh Italian parsley
4 sprigs fresh thyme
1 bay leaf
1 teaspoon black peppercorns, crushed
4 or 5 cloves
Fine sea salt to taste
2 tablespoons fresh lemon juice
8 cups water
1 cut alphabet macaroni
Put all the ingredients except the macaroni in a large stockpot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered for 2 hours.
Place a large colander lined with damp cheesecloth over a large bowl. Strain the broth through the colander, pressing n the vegetables with the back of a wooden spoon the release al the juices. Discard the solids in the colander.
Return the soup to a soup pot and bring to a boil. Add the macaroni and cook until the pasta is al dente. Ladle the soup into bowls and serve immediately.
NOTE: Cubes of fresh mozzarella cheese are delicious stirred into the soup just before serving.
Makes 2 quarts
2 onions, peeled and quartered
2 leeks, bulb part only, cut into quarters
2 large carrots, peeled and cut into chunks
2 potatoes, peeled and quarted
3 ribs celery, cut into chunks
5 ripe plum tomatoes, cut into chunks
1 large clove garlic, peeled
1 small bunch fresh Italian parsley
4 sprigs fresh thyme
1 bay leaf
1 teaspoon black peppercorns, crushed
4 or 5 cloves
Fine sea salt to taste
2 tablespoons fresh lemon juice
8 cups water
1 cut alphabet macaroni
Put all the ingredients except the macaroni in a large stockpot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered for 2 hours.
Place a large colander lined with damp cheesecloth over a large bowl. Strain the broth through the colander, pressing n the vegetables with the back of a wooden spoon the release al the juices. Discard the solids in the colander.
Return the soup to a soup pot and bring to a boil. Add the macaroni and cook until the pasta is al dente. Ladle the soup into bowls and serve immediately.
NOTE: Cubes of fresh mozzarella cheese are delicious stirred into the soup just before serving.
Makes 2 quarts