|The secret to better vegetable soup: double the quantity of olive oil.|
I’m big on soup. While the weather stays cold, I make a new pot of soup a couple times a week: Last week there were turkey-mushroom-barley; black bean-green chile-vegetable, and puree of broccoli, cauliflower and cheese. My go-to favorite soup is an all-vegetable soup, a Spanish take on minestrone, with beans, lots of different vegetables and either pasta or a grain. My soups, some vegetarian, some not, are delicious, satisfying.
|Picking kale from the garden for soup.|
Slice, dice or julienne the vegetables? It’s your choice. If you shred or cut them in julienne matchsticks, you can call it sopa juliana. Personally, I like the veggies diced. I like to chop the onions finely (food processor avoids the tears) and melt them in the olive oil.
|Slice, dice or shred the veggies?|
|Use 1/2 cup or more of extra virgin olive oil for the soup.|
|Serve soup accompanied by bread or toasts "buttered" with olive oil.|
|Add a topping of olive oil with sliced garlic, chile, pimentón and parsley.|