ALTON RESTAURANTS RECIPES

Name: Alton Brown's Winter Vegetable Soup
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6 quarts
Ingredients: 1/4 cup olive oil; 8 ounces cremini mushrooms, halved and sliced (baby portobella or mushrooms of choice); 2 medium carrots, finely diced; 2 celery ribs, finely diced; 1 large onion, finely diced; 1 tablespoon kosher salt; one can whole canned tomatoes (35 ounce); 2 teaspoons fresh sage leaves, chopped; 1 teaspoon fresh rosemary leaf, chopped; 4 garlic cloves, minced; 2 1/2 quarts filtered water; 3 tablespoons low sodium soy sauce; one piece parmesan rind (2x2 inch); 7 ounces butternut squash, cubed; 5 ounces curly kale, chopped; 2 (15 ounce) cans great northern beans, undrained; 2 tablespoons red wine vinegar; shaved parmesan cheese, for serving

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ALTON BROWN'S WINTER VEGETABLE SOUP RECIPE - FOOD.COM

Alton Brown's Winter Vegetable Soup Recipe - Food.com image

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Yield 6 quarts

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
8 ounces cremini mushrooms, halved and sliced (baby portobella or mushrooms of choice)
2 medium carrots, finely diced
2 celery ribs, finely diced
1 large onion, finely diced
1 tablespoon kosher salt
one can whole canned tomatoes (35 ounce)
2 teaspoons fresh sage leaves, chopped
1 teaspoon fresh rosemary leaf, chopped
4 garlic cloves, minced
2 1/2 quarts filtered water
3 tablespoons low sodium soy sauce
one piece parmesan rind (2x2 inch)
7 ounces butternut squash, cubed
5 ounces curly kale, chopped
2 (15 ounce) cans great northern beans, undrained
2 tablespoons red wine vinegar
shaved parmesan cheese, for serving

Steps:

Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

Nutrition Facts : Calories 274.1, FatContent 9.8, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 1483.9, CarbohydrateContent 37.3, FiberContent 10.4, SugarContent 3.8, ProteinContent 12.4

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