Root
Vegetable Soup
2 Tbsp. olive oil
2 turnips, peeled and small diced
2 carrots, peeled and small diced
2 parsnips, peeled and small diced
2 leeks, julienne
1 lb. diced tomatoes
3 ribs celery, small diced
1/2 tsp. garlic
1 qt. beef stock
6 qts. vegetable stock
1 - 1/2 lbs top round, small diced
12 oz. Ancini de Pepe
1/2 tsp. thyme
1 tsp. basil
1 tsp. oregano
2 bay leaves
2 Tbsp. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
(Yields 2.5 gallons)
Heat
olive oil and saute vegetables until tender.
Add the garlic, beef stock, vegetable stock and
diced meat. Bring to a boil. add the
Ancini de Pepe, and simmer until done. Add
the herbs and simmer fro an additional 5 minutes.
Thanks
to Grant Hill!
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Red
Lentil Soup with Sage and Pancetta
1 Tbsp. olive oil
8 oz. pancetta, small diced
2 tsp. Garlic pureee
2 medium onions, small diced
2 ribs celery, small diced
2 carrots, peeled, quartered and sliced
2 bay leaves
2 lbs. red lentils
1.5 gallons chicken stock
6 sage leaves, chopped
2 tsp. cumin
(Yields 2 gallons)
Brown
the pancetta in olive oil. Saute the garlic,
onion, celery and carrots until caramelized.
Add the remaining ingredients and simmer for 35-40
minutes or until lentils are tender.
Thanks
Grant Hill!
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