Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Table talk's garlic soup

Yield: 1 Servings

Ingredients:

• 1/2 c Olive oil
• 4 tb Chopped garlic
• 2 1/2 c Fresh bread crumbs
• 2 sm Zucchini diced
• 1 Sweet red pepper diced
• 1 lg Ripe tomato peeled seeded -and diced
• 1/2 c Diced eggplant
• 1 md Onion diced
• 2 ts Paprika
• 2 ts Garlic powder
• 7 c Chicken stock or broth
• 1 c Drained marinated artichoke -hearts
• 1/4 c Chopped fresh parsley

Instructions:

Salt and pepper Toasted almonds garnish Heat half the oil in a frying pan with chopped garlic. Add bread crumbs and cook stirring 5 minutes. In a large saucepan or soup kettle heat remaining 1/4 cup oil. Add zucchini red pepper tomato eggplant and onion. Cook until tender then stir in bread mixture. (Bread will break down as soup cooks and acts as a thickener.) Stir in paprika and garlic powder followed by chicken stock. Simmer 30 minutes stirring frequently. Stir in artichoke hearts and parsley. Season with salt and pepper. Serve immediately in heated bowls. Garnish with toasted almonds. Makes 11 cups. From: Chef Richard E. Isaacs Table Talk Restaurant Toronto Canada

Web Standards & Support: