Previous Story
Minestrone (Classic Italian Mixed Vegetable Soup)
|
Posted on Oct 08 2005
By DAVID SPITZER
Special to the Saipan Tribune
1 oz chopped onion
2 oz diced carrots
2 oz diced zucchini
1 oz slice garlic
2 oz diced celery
2 oz green peas
2 fresh tomatoes
2 oz diced potatoes
1 oz diced pancetta bacon
3 1/2 cups chicken stock
2 Tbs extra virgin olive oil
1 stem fresh rosemary
pinch chopped parsley
grated parmesan cheese
salt & pepper
Heat chicken stock in sauce pan before starting on soup base.
Heat oil in another large pot over medium high heat. Add rosemary, onions and garlic and allow flavors to develop in the oil. Add pancetta and allow to heat up. Add carrots to pot and stir to coat the pieces in oil. Add celery and potatoes next, stirring in between each type of vegetable to allow oil to coat before adding next ingredient.
Add hot chicken stock and tomatoes and boil for 20 minutes. You can remove rosemary stalks before bringing to boil since it is basically inedible.
Add peas, zucchini, fresh basil, salt and pepper to taste and boil for another few minutes until zucchini is tender.
Serve in bowls with parmesan cheese grated over the top.
Yield: 2 Servings
David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.
