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From Dorothy McNett's recipes at www.dorothymcmett.com.
3 tablespoons extra virgin olive oil
In heavy bottomed saute pan or saucepan, heat the olive oil. Do not let it get too hot so that it is smoking, just nice and hot. Add the onion, garlic, potato, carrots and cauliflower. Cook and stir for 4-5 minutes, getting the onions and garlic cooked. Add the stock and bring to a boil, reduce to simmer while you brown the bacon or ham in a skillet. (this can be done ahead) Add bacon or ham to soup, cook on simmer for about 15 minutes, or until vegetables are tender to your liking. Turn off the heat, add the pepper and cheese and stir until cheese is mostly melted. Taste for seasonings, adding salt if needed. Serve!
Recipe created 2011-01-17.