I wish I could have shown you the 10 cups of veggies that went into 4 cups of homemade chicken broth to make this luscious soup. But, alas, my hands got ahead of my brain and I erased them off my card reader before I got them downloaded. Suffice it to say, this is a VERY veggie laden soup.
It has fresh tomatoes, red pepper, onion, garlic, corn, zucchini, red skinned potato, parsley, basil and cilantro as well as shrimp and lemon juice.
This recipe is from Fine Cooking's Fresh- 350 recipes that celebrate the seasons. I was astounded by the ratio of veggies to broth. I mean there was a mountain of them.
As usual, I made my own chicken broth, so it is msg free and quite simple. However, the first night I thought the soup lacked punch. The flavors were too separated and nothing had a strong influence. Day 2, though, wow! The flavors had married and the herbs were more prominent, too. I don't think the shrimp(and I love shrimp) added much and next time would probably use wood-fire grilled chicken in its place.
I expect this will be a regular on the summer soup rotation with a veggie only version, as well. I'll serve it with my whole wheat cornbread. Get ready!!!!
As chief soup taster/tester here in Susan's test kitchen, let me tell you that your taste buds are in for a treat in the near future! The dishes she's been writing about have been consistently exciting and generally better than most anything I've been served in any restaurant in the West Plains area. It won't be long until you can find out for yourself ...
ReplyDelete