Alpine Vegetable Soup Recipes

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ALPINE VEGETABLE SOUP



Alpine Vegetable Soup image

This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.

Provided by KiminyMe

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, sliced
salt and pepper
3 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
5 cups chicken broth or 5 cups vegetable broth
1 zucchini, sliced
1 teaspoon dried dill
1 tablespoon cornstarch, mixed into
1 tablespoon cold water
grated parmesan cheese or emmenthaler cheese, to taste

Steps:

  • Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
  • Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
  • Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
  • Add the potatoes and carrots and stir-fry for a few more minutes.
  • Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
  • Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 247.8, Fat 5.6, SaturatedFat 1.1, Sodium 983.3, Carbohydrate 39.3, Fiber 5.7, Sugar 6.5, Protein 10.9

ALPINE CABBAGE SOUP



Alpine Cabbage Soup image

In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

Provided by Sharon123

Categories     Greens

Time 1h10m

Yield 4-6

Number Of Ingredients 8

4 cups cubed bread (about 1/2 lb.)
5 -6 tablespoons butter
5 -6 cups thinly sliced cabbage (or grated)
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or more to taste)
6 cups vegetable broth (or stock)
2 cups Fontina cheese, grated (or Swiss)

Steps:

  • Preheat oven to 350°F.
  • Bring a large pot of water to boil.
  • Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
  • When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
  • Bake until the cheese melts and starts to brown, 25-30 minutes.
  • Serve immediately. Enjoy!

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