Journeys End Vegetable Soup Recipes
JOURNEY'S END VEGETABLE SOUP
There was a restaurant in Mundelein IL that had the greatest vegetable soup in the world. Sadly it closed down recently leaving no place to get this soup. Fortunately they gave their customers a copy of the recipe before they closed. This is the recipe...
Provided by -d1473
Categories Weeknight
Time 1h30m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 25
Steps:
- Heat bacon fat in heavy saucepan over medium heat.
- Add next ten ingredients and cook until vegetables soften, stirring frequently.
- Add flour to form a roux, stirring until smooth.
- Add all remaining ingredients; cover and cook for about 50 minutes.
- Season to taste with salt and pepper.
- For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.
VERY VEGGIE SOUP
Provided by Ree Drummond : Food Network
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
- While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
- Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.
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