Summer Harvest Soup With Basil |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
quick broth |
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck) |
1 medium onion , chopped coarse |
1 medium carrot , chopped coarse |
1 medium rib celery , chopped coarse |
1 bouquet garni |
1 teaspoon table salt |
13 cups water |
soup base |
2 tablespoons olive oil |
2 medium onions , diced coarse |
2 medium carrots , diced coarse |
1 medium rib celery , diced coarse |
2 cloves garlic , minced |
harvest soup |
4 medium new potatoes , cut into 1/2-inch dice |
2 large tomatoes , peeled, seeded, and chopped coarse |
1/4 teaspoon summer savory |
table salt |
1 medium zucchini , cut into 1/4-inch dice |
1 medium yellow squash , cut into 1/4-inch dice |
2 ears corn , kernels cut from cob (1 1/2 cups) |
1/4 pound green beans , trimmed and cut into 1-inch lengths |
1/2 cup elbow macaroni |
1/2 cup chopped fresh parsley leaves |
1/4 cup shredded fresh basil leaf |
ground black pepper |
1/2 cup basil pesto , purchased or home made |
Directions:
1. Note: If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done.
2. 1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
3. 2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
4. 3. For the harvest soup: With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.
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