|
Mama Ruth's Vegetable
Soup
This
soul-warming creation is from our friend Ruth, organic siren extraordinaire,
mother of our godchild.
(serves 4)
Ingredients:
1 cup chopped fresh plum (Roma) tomatoes (2-3 medium)
1 small onion, chopped
1 large potato (Yukon Gold), cut into ¼ inch dice
2 medium zucchini, cut into ¾ inch pieces
1 celery rib, cut into ½ inch pieces
3½ cups water (or vegetable or chicken broth)
1 Tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon course salt (Kosher)
½ teaspoon freshly ground pepper
1 large egg
½ 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
¼ cup cheese, then add to soup in a stream, stirring. Serve with remaining
cheese on top.
|