Hi all,
We’re in for a long day and evening tomorrow and let me recommend some real comfort food for your table. The vegetable soup described below was created by Alton Brown and is a 5-Star, To-Be-Counted-On-Everytime-Everywhere recipe filled with colorful vegetables cooked in lightly seasoned chicken broth with a hint of fresh lemon and topped with a big sprinkle of fresh parsley. I made this today and we had it for lunch (and again for dinner), along with corn bread sweetened with honey, which was also quite tasty. Let me recommend this as an easily digestible, delectable supper for you and any of your friends who may be crowded around your television set, watching election results. You will not be disappointed. Not heavy or spicy. Just plain good.
Here’s to the American spirit and our love of country. Let’s all go vote our consciences tomorrow and open our hearts to one another. We have mending to do as a nation. Start by offering this delicious soup to family, friends and neighbors. Good solid food brings calmness and a sense of conviviality. It’s time for us to get back to being kind to one another.
My best to all.
Garden Vegetable Soup Recipe courtesy of Alton Brown
Total Time: 1 hr 25 min Prep: 40 min Cook: 45 min
Yield:6 to 8 servings
Ingredients
4 tablespoons olive oil 2 cups chopped leeks, white part only from approximately 3 medium leeks. (I used a medium white onion since I didn’t have leeks.) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes (I added 2 cups of peeled and diced sweet potatoes as well) 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
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