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
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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