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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is my trademark recipe-I make it every single week! It is so rich and flavorful I like it more than traditional chicken soup. Although the secret ingredient-sassafras-isn't essential, it deepens the flavor. Powdered sassafras leaves can be found in supermarkets in the spice section. It's also called fil'e or gumbo fil'e. If your market has a Cajun or Creole section, you might be able to find it there too. It's a classic Cajun seasoning, but it's also good in just about everything. Ingredients:
2 tablespoons virgin olive oil |
1 medium onion, chopped |
1 medium garlic clove, minced |
2 medium carrots, sliced into 2-inch lengths |
3 celery ribs, sliced into 2-inch lengths |
1 large potato, halved and sliced 1/2-inch thick |
2 bay leaves |
2 tablespoons finely chopped fresh parsley |
1 tablespoon finely chopped fresh dill |
1 1/2 teaspoons fine salt |
1/2 teaspoon ground sassafras leaves |
3 grinds fresh black pepper |
8 cups water |
Directions:
1. Warm oil in a soup pot large enough to hold 10 cups over medium heat.
2. Saute onion until golden brown.
3. Add all other ingredients.
4. Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.
5. You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).
6. Correct the seasoning-add sassafras and/or fresh black pepper if you like.
7. This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.
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