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LOCATION: Recipes >> Soups >> Vegetable 11

Print this Recipe    Vegetable 11

Stone Soup

6 qts chicken stock
3 cups cubed, cooked chicken meat
2 medium onions, sliced thin
5 cloves garlic, chopped
4 large carrots, chopped
6 large celery ribs including leaves, finely chopped
2 cups finely chopped green peppers (Anaheim, New Mexico green chile)
2 cups kale leaves, torn into bite sized pieces, tough ribs discarded
4 small turnips, cubed
1 medium boiling potato, cubed
2 large tomatoes, peeled and chopped
2/3 cup barley
3 tbsp tomato paste (optional)
2 tbsp Worchestershire Sauce (optional)
1 1/2 tsp Kitchen Bouquet
2 tbsp dried marjoram
1 1/2 tbsp dried tarragon
2 tsp dried thyme
3 whole cloves
salt to taste
freshly ground white and black pepper, to taste
4 tbsp extra virgin olive oil
dash tobasco sauce (optional)
Sweet paprika (optional)
Chopped fresh Italian parsley

Wash the barley in several changes of cool water, until the water
runs clear. In a medium saucepan, cover the barley by about three
inches of cold water. Over high heat, bring the water to a boil,
then reduce heat to medium low. Cover and boil for 45 minutes,
stirring occasionally. Lower heat if necessary to keep the liquid
from boiling over. When the barley is tender, drain and set aside.

Set a large dutch oven over medium heat, when the pan is hot, but
not hot enough to burn the oil, add the oil. When the oil runs
like water when the dutch oven is swirled, add the onions. Stirring
often, brown the onions to a deep gold, adding the garlic when the
onions have thoroughly wilted and have just begun to turn color.
Continue browning the onions and the garlic until the onions have
reached a deep gold and the garlic is golden, stirring often. Add
the kale, quickly stirring several times to thoroughly coat with
the oil. Continue to cook for 3 minutes, stirring occasionally.
Add the chopped peppers, quickly stirring several times to thoroughly
coat with the oil. Continue to cook for 2 minutes, stirring
occasionally. Add the carrots, quickly stirring several times to
thoroughly coat with the oil. Continue to cook for 2 minutes,
stirring occasionally. When the carrots have just lost their
brightness, add the celery, quickly stirring several times to
thoroughly coat with the oil. Continue to cook for 2 minutes,
stirring occasionally, until the celery is translucent. Add the
turnips, quickly stirring several times to thoroughly coat with
the oil. Continue to cook for 2 minutes, stirring occasionally,
until the turnips show signs of turning translucent. Add the potato
cubes, quickly stirring several times to thoroughly coat with the
oil. Continue to cook for 1 minute, stirring occasionally. When
the potato has absorbed some of the oil and the peppers have
softened, add the chopped tomatoes, quickly stirring several times
to thoroughly coat with the oil. Continue to cook for 2 minutes,
stirring occasionally. Add the cold broth. It is okay remove the
broth from the refrigerator prior to using to facilitate shorter
boiling time, but it is not necessary to bring it all the way to
room temperature before adding to the dutch oven. Adjust the heat
to medium high, adding the marjoram, the thyme, and some of the
salt and pepper. When the soup begins to boil, add the chicken
meat, the cooked barley, and all of the remaining ingredients,
except for the remaining salt and pepper and the parsley. Return
the soup to a boil. Lower heat and simmer, covered, for 25 minutes,
stirring occasionally. If using the optional paprika, add 5 minutes
before serving. Remove the whole cloves before serving. Adjust
salt and pepper to taste. Garnish with the chopped parsley and
transfer to a serving bowl and serve immediately.

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