Monday, December 20, 2010
Thursday, December 16, 2010
Thursday, December 9, 2010
Sunday, December 5, 2010
2-3 tablespoons of olive oil
1 leek (chopped)
1 yellow onion (chopped)
2 garlic cloves (chopped)
2 stalks of celery (chopped)
1 red bell pepper (chopped)
3-4 oz white wine, usually a sauvignon blanc
1 15oz can of pumpkin
1 tablespoon of basil (chopped) (or a palm of dried)
1 tablespoon of parsley (chopped) (or a palm of dried)
1 15oz can of diced tomato
1 small can of tomato paste
1 dash white pepper
4 cups of chicken broth, or veggie broth for a vegetarian option
Large pinch of kosher salt
Warm the olive oil in a dutch oven or soup pot. Add the chopped leaks, onion, celery, garlic and bell pepper.
Sauté until the onion is translucent. Add the white wine and simmer.
Add the tomatoes, tomato paste, pumpkin, broth, and seasonings. Simmer for about 30 minutes.
Purée with the immersion blender in the pot or transfer in batches to the blender. Let me know if what memories it evokes for you.