Can I get the Recipe?
Week 11 - Dinner Four:
Recipe from Fresh with Anna Olson
Prep Time: 30 min/Total Time: 75 min.
Serves 4 with leftovers.
Can I Get the Recipe Tip: Stocked with veggies, this is a soup that makes a meal. If you want this to be a vegetarian meal, simply omit the bacon (just sauté the vegetables in 2 tablespoons olive oil) and use vegetable stock instead of chicken stock. Serve with bread, cheese, and a side salad and everybody in your house will be happy.
4 strips bacon, diced
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 cup diced zucchini
1 cup broccoli florets
1 cup cauliflower florets
½ cup diced red bell pepper
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 2% milk
1 cup fresh or frozen corn kernels
1 cup peeled and diced Yukon Gold potato
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 bay leaf
salt & pepper
In a medium saucepot, cook the bacon over medium heat until crispy. Remove the bacon from the pan, leaving the fat, and set aside. Add the onion, celery, and carrot and sauté until translucent, about 5 minutes. Add the zucchini, broccoli, cauliflower, and red bell pepper and sauté for another 3 minutes. Remove the vegetables from the pot and set aside.
Melt the butter and add the flour to the pot. Stir constantly until you notice a nutty aroma, about 5 minutes. With a whisk, stir in the chicken stock a little at a time. Whisk in the milk in a slow stream. Return the vegetables to the pot, add the corn, potatoes, thyme, oregano, and bay leaf, and bring everything up to a simmer. Cover the pot and simmer the soup until the potatoes are tender, about 20 minutes.
Add the reserved bacon and season to taste. Remove the bay leaf before serving.