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Fay Stout | all galleries >> Galleries >> My Recipe Box > Vegetable Soup with Orecchiette and Dill
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Vegetable Soup with Orecchiette and Dill

When Thanksgiving is over and you are looking for a light meal, try this vegetable soup.
It has wonderful flavor and you could even add some pieces of left-over turkey.

The original recipe is from the cookbook, "Good Housekeeping Soups and Stews" and called for bow tie pasta but I used orecchiette instead.

If you have access to an Asian market, you might look there for fresh herbs.
I got a huge bunch of dill for 98 cents, and it was beautiful and very tasty!

1 large SHALLOT, finely chopped
4 medium CARROTS, cut lengthwise into quarters, then thinly sliced crosswise
2 medium stalks of CELERY, thinly sliced
1 package (10 ounces) frozen PEAS
3/4 c. small PASTA (bow-tie or little ears)
3 Tbsp. chopped DILL
1/8 tsp. freshly ground BLACK PEPPER
SALT to taste

With vegetable peeler or small knife, remove 3" by 1" strip peel from lemon; squeeze 1 Tbsp. juice and set aside.

In non-stick saucepot, heat oil over medium-high heat until hot.
Add shallot and cook, stirring frequently, until golden, about 2 minutes.
Add carrots and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.

Add broth and lemon peel to saucepot. Heat to boiling.
Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.

Remove cover; stir in frozen peas and cook 1 minute longer.
Stir in cooked pasta, dill, pepper, salt and lemon juice; heat through.

Canon EOS 40D
1/25s f/5.6 at 50.0mm iso400 full exif

other sizes: small medium large auto
Stephanie21-Nov-2011 23:17
Yummy! :)
Martin Lamoon21-Nov-2011 22:22
Great shot of this excellent dish. V
larose forest photos21-Nov-2011 21:19
This looks wonderful, and is actually an answer to a question! I was just wondering what to make for supper and this is it. But with vegetable stock instead of chicken. Thank you!
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