Vegetable Soup Base

Recipe Ingredients

1/4 cup	59ml	Olive oil
1		Onion - finely diced
1		Leek - (to 2) - washed, sliced thin
2		Carrots - finely sliced
1		Celery stalk - finely chopped
2 cups	125g / 4.4oz	Chopped canned plum tomatoes
1/2 teaspoon	2.5ml	Saffron - (optional)
3		Water
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water.

Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Season to taste with salt and pepper. Divide the soup base into 2 containers and freeze until you are ready to use.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6624 broadcast 01-10-1998)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.