Wednesday, August 31, 2011

Olla Gitano - Vegetable Soup Recipe

This “Gypsy Pot” is ideal whenever your garden begins to yield some vegetables. Makes six servings.

2 quarts water
1/2 lb. string beans
1 parsnip
1 eggplant, chopped
1 squash or zucchini, chopped
2 medium potatoes, chopped
1 medium onion, finely chopped
2 T. oil
1 T. flour
2 medium tomatoes, chopped
Salt to taste

V.S.P. Cook strings beans and parsnip in water. Add salt to taste. When those vegetables are done, add the eggplant, squash and potatoes. Sauté the onion in the oil until golden brown. Add the tomatoes and sauté with the onion for 2 more minutes. Blend in the flour. Add this mixture to the soup. Continue cooking for one more hour. The liquid in the pot should be thick. Serve in a tureen.

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