Food recipes
Herb Oil
Herb Oil
Ingredients:
3/4 cup firmly packed parsley leaves
2 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup olive oil
Directions:
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel,
and cabbage. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
Scrape mixture into the slow cooker.
2. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the
slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours,
or until vegetables are almost tender. Add zucchini and yellow squash, and cook on
Low for 2 to 3 hours or on High for 1 to 2 hours, or until vegetables are tender.
3. If cooking on Low, raise the heat to High. Add beans and Parmesan to the slow
cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay
leaf, add pasta, and season to taste with salt and pepper.
4. While soup simmers, prepare herb oil. Combine parsley, garlic, basil, rosemary,
and oil in a food processor fitted with the steel blade or in a blender. Puree until
smooth. Season to taste with salt and pepper, and scrape mixture into a bowl.
5. To serve, ladle soup into bowls, and pass herb oil separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless,
skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.
When soups are made with pasta, the cooked pasta should be added just prior to serving. Otherwise it
will absorb stock from the soup and get mushy.
Garbanzo Bean Soup
This spicy soup is made with canned beans, so that the cooking time is far shorter than
if the beans started dry and had to be soaked and cooked. It’s a simple soup that
allows the nutty flavor of the beans to emerge.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a
medium slow cooker
Ingredients:
3/4 cup firmly packed parsley leaves
2 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup olive oil
Directions:
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel,
and cabbage. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
Scrape mixture into the slow cooker.
2. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the
slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours,
or until vegetables are almost tender. Add zucchini and yellow squash, and cook on
Low for 2 to 3 hours or on High for 1 to 2 hours, or until vegetables are tender.
3. If cooking on Low, raise the heat to High. Add beans and Parmesan to the slow
cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay
leaf, add pasta, and season to taste with salt and pepper.
4. While soup simmers, prepare herb oil. Combine parsley, garlic, basil, rosemary,
and oil in a food processor fitted with the steel blade or in a blender. Puree until
smooth. Season to taste with salt and pepper, and scrape mixture into a bowl.
5. To serve, ladle soup into bowls, and pass herb oil separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless,
skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.
When soups are made with pasta, the cooked pasta should be added just prior to serving. Otherwise it
will absorb stock from the soup and get mushy.
Garbanzo Bean Soup
This spicy soup is made with canned beans, so that the cooking time is far shorter than
if the beans started dry and had to be soaked and cooked. It’s a simple soup that
allows the nutty flavor of the beans to emerge.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a
medium slow cooker
Printed from https://recipe.bluelayer.org/recipe/68332/herb-oil