Mama Ruth's Vegetable Soup

This soul-warming creation is from our friend Ruth, organic siren extraordinaire, mother of our godchild. (serves 4)

1 cup chopped fresh plum (Roma) tomatoes (2-3 medium)
1 small onion, chopped
1 large potato (Yukon Gold), cut into inch dice
2 medium zucchini, cut into inch pieces
1 celery rib, cut into inch pieces
31/2 cups water (or vegetable or chicken broth)
1 Tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon course salt (Kosher)
1/2 teaspoon freshly ground pepper
1 large egg
1/2 cup finely grated parmesan cheese

Cut shallow X in bottom of each tomato and blanch tomatoes in boiling water for 1 minute, then transfer to cutting board, and when cool enough to handle, peel tomatoes and discard skin, then seed and chop. Heat 2 tablespoons olive oil in 4-quart heavy pot and add onion and tomatoes, then reduce heat and cook, stirring occasionally, until onion is softened, 4-5 minutes. Then add potatoes, zucchini, and celery and cook, stirring, 5 minutes. Add water, herbs, salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender, 30-35 minutes. Whisk together egg and 1/4 cup cheese, then add to soup in a stream, stirring. Serve with remaining cheese on top.




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