Wednesday, February 19, 2014

Alton Brown Garden Vegetable Soup

This soup is tasty and full of vegetables. If you can, use fresh corns as they add a nice sweetness to the soup. You can modify the recipe with whatever vegetables you have at home.


4 tablespoons olive oil 
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic 
Kosher salt 
2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 
2 cups peeled and diced potato 
2 cups fresh green beans, broken or cut into 3/4-inch pieces 
2 quarts chicken or vegetable broth 
4 cups peeled, seeded, and chopped tomatoes 
2 ears corn, kernels removed 
1/2 teaspoon freshly ground black pepper 
1/4 cup packed, chopped fresh parsley leaves 
1 to 2 teaspoons freshly squeezed lemon juice 


1) Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. 

2) Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. 

3) Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. 

4) Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 

5) Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. 
Serve immediately.

Recipe by: Alton Brown

No comments:

Post a Comment