January Cleansing Soup Recipe

From Dorothy McNett's Recipe Book.

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January Cleansing Soup

From Dorothy McNett's recipes at www.dorothymcnett.com as remembered from my grandpa Paul Klink . This has become an annual class recipe for January, but use it year round.

2-3 stalks broccoli
1/3 to 1/2 head cauliflower
1/3-1/2 head small cabbage
2 onions
4 cloves garlic
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 - 6 cups good quality chicken or vegetable broth
1/4 to 1/2 teaspoon fine sea salt, if needed
1/4 teaspoon or more freshly ground pepper
dashes of hot sauce, as desired
Parmigiano-Reggiano cheese, grated for garnish

In a large sauté pan or Dutch oven, cook the chopped vegetables in the oil and butter on high heat for a few minutes, to cause them to brown slightly, but not to burn. Reduce the heat, and cook and stir for about 10 minutes or more, until the vegetables are tender and browned slightly. Add the remaining ingredients, tasting to correct the seasonings. Bring to a boil, reduce heat, and simmer for about 20 minutes. Garnish with cheese, if desired.

Recipe created 1997-01-07.

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