Tuesday, January 13, 2009

Pictures of the desserts, anyways

The hit of the night at the soup supper was the vegetarian Italian wedding soup - the assembled diners inhaled 8 quarts of the stuff during the first 45 minutes of the dinner - the last few people to arrive didn't have a chance (they simply had to make do with the tomato/dill, an Ovens of Brittany classic, or the split pea with ham that was like candy - so good, the kids were eating it).

The wedding soup was super easy to make - with the provision that I had made a huge batch - like a gallon - of good veggie stock in advance. This recipe is for about 3 quarts - less than half what I made.

Vegetarian Italian Wedding soup

  • 1 large onion, thinly sliced (about 1 cup)
  • 1 TBLS good tasting olive oil
  • 5 cups of good tasting veggie stock (or water and veggie bullion, like Knorr, but don't add more salt till you taste it!)
  • 2 14 oz. cans of diced tomatoes
  • 2 heads of escarole
  • salt & pepper to taste, pinch of sugar, maybe
  • 'fu balls
  • Parmesan cheese for serving
Pour the olive oil into a large soup pot (6 quarts is good) and add the sliced onions. Cook over medium-high heat until the onions have softened, 3 - 5 minutes. Add the stock and diced tomatoes and bring to a boil. Core, rinse and coarsely chop the escarole. When the soup pot is boiling, add the escarole in batches, waiting for it to cook down, so that you can get it all in. Once all the escarole is in, reduce the heat and simmer the soup for 15 - 20 minutes - until it looks like the ingredients have gotten mingled and friendly.

Drop 2 - 3 - to however many you like 'fu balls into individual bowls, ladle the soup over, and serve with Parmesan cheese for sprinkling.

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