The Recipe:
Tizza Soup
1 lb. of red potatoes, chopped
1/2 lb of carrots, peeled and roughly chopped
1/2 pound of zucchini or 1 medium zucchini, chopped
2 artichoke hearts
1 large leek, washed throughly and chopped
2 small tomatoes, chopped
1 medium turnip, washed, peeled and chopped
1/2 stalk of celery, chopped
1 cube of chicken or vegetable bouillon
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon of black pepper
Yield Around 3 quarts, in a 2 cup serving size about 12 persons
Put all the ingredients, potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery into a large stock pot. Add the bouillon cube, olive oil, salt and pepper. Cover with water about 1 inch over the veggies. Bring to a boil, then reduce the heat and simmer for 40 minutes or until veggies are tender. Using a stick blender, blend mixture until smooth. If you dont have a stick blender, use a regular blender, but be careful of the hot liquid and only puree a small amount at a time. Reheat to serve.
Happy Eating!
Inspired Recipe by Laura Calder
2 comments:
Hi,
Very sweet! nice post. I appritiate your write up. Could you please tell me which blender you use for doing this? I was found a best hand blender on your blog but sad I have not got it. kindly mention me a best stick blender for make apple juice.
Thanks
I used a kitchen aide blender. I also use a kitchen aide stick blender. Thanks for your comment.
Mary
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