Soup & Broth Recipe List

• Aosta Valley Soup
• Fish Soup - Zuppa di Pesce
• Leek and basil Soup
• Ministrone Sicilian Style
• Pasta and Fagiola
• Stracciatella

Aosta Valley Soup

Ingredients:

12 oz. Fontina Cheese Val d'Aosta
6 oz. Tomato pulp
4 - 6 slices of rye bread
3 tablespoons of olive oil
1/2 onion
garlic (1 clove)
fresh parsley
fresh basil
salt & pepper

Directions:

1• Chop the onions, garlic, parsley, basil and tomato.
2• Fry this mixture in the olive oil until cooked.
3• Salt & pepper to taste.
4• Place the bread in a dish that can go into the oven.
5• Cover with the sauce and slices of Fontina Val d'Aosta cheese.
6• Place in oven at 350 degrees until brown.

Serves 4 to 6 people.

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Fish Soup - Zuppa di Pesce

Ingredients: Fish Stock

• 1 pound cod, skin removed, bones reserved
• 20 shriimp (medium cleaned and deveined)
• 1 large onion
• 2 carrots - chopped
• 1/2 cup parsley

Other Ingredients:

• 1/2 pound cleaned squid tubes
• 1/2 pound cleaned scallops
• 5 tablespoons olive oil
• 1 large onion - fully chopped
• 1 carrot -finely chopped
• 3 garlic cloves - finely chopped
• 1/2 teaspoon cayenne pepper
• 1 fennel - thinly sliced
• 1/2 cup white wine
• 12 ounce chopped tomatoes

Directions: Fish Stock

1• Rinse the fish bones removing any blood or guts.
2• In a large suacepan (medium heat) add cod and shrimps with enough water to cover.
3• Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.
4• Strain and it should measure 5 to 6 cupss - if less add some water - if more reduce gently.

Final Directions:

1• Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over low heat for 7 minutes or until softened but not brown.
2• Add the cayenne pepper and seaon wll.
3• Stir in the fennel and cook for 3 minutes.
4• Add the white wine and gently increase the heat and cook until the wine is absorbed.
5• Stir in the tomatoes then add the fish stock and bring to a boil.
6• Reduce heat and simmer for 20 minutes.
6• Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.
6• Taste and add more seasoning to your taste if neccessary.

Serves 4 guests

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Leek and Basil Soup

Ingredients:

1 tbsp Pure Olive Oil
2 leeks,washed,white part sliced
1 red onion,chopped
2 tbsp Pesto Basil Sauce
1 garlic clove,.nely minced
2 potatoes,peeled and sliced
4 cups heated chicken stock 1 L
salt and pepper

Directions:

1• In a large saucepan,heat oil over medium-low heat.Add leeks and onion. Cook 5 minutes.
2• Add remaining ingredients,season to taste with salt and pepper,and bring to boil.Cook at least 20 minutes overlow heat,stirring occasionally,until potatoes are tender.Serve hot.

Serves 4 to 6 people.

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Ministrone Sicilian Style Soup

Ingredients:

1 /4 cup Pure Olive
8 celery stalks diced
3 carrots,diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice
1 can Red Romano Beans (drained and cleaned)
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
Parmesan Cheese
salt and pepper

Directions:

1 • Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.
2 • Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.

Serves 6 to 8 people.

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Pasta and Fagiola Soup

Ingredients:

4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans, rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

Directions:

1 • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.
2 • Stir in tomatoes and cook 5 minutes.
3 • Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.
4 • Add beans and cook until heated through, about 5 minutes.
5 • Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.
6 • Serve, passing Parmesan separately.

Serves 2 to 4 people.

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Stracciatella Soup

Ingredients:

8 cups chicken stock 2 L
1/2 cup orzo 125 mL
1 pkg (300 g) frozen chopped spinach, thawed, well-drained and finely chopped 1
1 egg, slightly beaten 1
1/4 cup grated cheese 50 mL

Directions:

1 • In large saucepan, bring stock to a boil over high heat. Stir in orzo; cook 10 minutes or until tender but firm.
2 • Stir in spinach. Pour beaten egg into boiling soup, stirring constantly. Sprinkle with Parmesan and serve immediately.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes 4 servings

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