Vegetable soup, or What I ate last night

November 11th, 2001 § Comments off

Adapted from Mark Bittman’s How to Cook Everything. Perfect for a rainy night.

1 tbsp extra-virgin olive oil
3 cloves garlic, minced
3 medium potatoes, peeled and diced
3 carrots, diced
2 stalks celery, chopped
1 bunch small leeks, chopped
1/2 tsp rosemary
1/2 tsp thyme
Salt and freshly ground black pepper to taste
2 bay leaves
4 cups chicken stock, warmed

Over medium heat, warm the olive oil in a large pot. When the oil is hot, add the garlic and cook until translucent, about 2 minutes. Add the vegetables, salt and pepper, rosemary, and thyme, and cook, stirring, for 2 or 3 minutes.

Add the stock and bay leaves and cook until the vegetables are very tender, about 20 minutes. Adjust seasoning and serve.

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