Best 8 Peasant Vegetable Soup Silver Palate Recipes

PEASANT VEGETABLE SOUP - SILVER PALATE

Steps:

• If using dried beans, sort thru the beans and discard any pebbles. Soak overnight in water that covers them by 3 inches. Melt the bacon fat or butter in a heavy soup pot. Add onions, leeks, celery and carrots and cook covered over low heat til veggies are tender and lightly colored about 25 min. stirring occasionally. Stir in thyme, bay leaf and a grinding of pepper, pour in the stock. Add parsnips, ham hock, green beans and zucchini and soaked beans and bring to a boil. Reduce heat and simmer partially covered til beans are tender about 40 min. Remove ham hock aallow it to cool slightly. Cut the meat off and cut into chunks and return to pot. Add cabbage, garlic and parsley and simmer for another 5-10 mnutes. Taste, correct seasonings, adding salt at this point if it needs it. Serve immediately.

HEARTY PEASANT SOUP

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

PEASANT SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

POTATO CHEESE SOUP - (SILVER PALATE) RECIPE - (4.3/5)

Steps:

• 1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the seat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until the soup reaches the desired consistency. 6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

PEASANT SOUP

Steps:

• Bring a large pan of water to the boil. Add the stock cube and stir.
• Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
• Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
• Add the potatoes and ham and leave till the potatoes are soft but not mushy.
• Serve with a handful of cheese and a few slices of crusty bread.