J J's Smoked Gouda Vegetable Soup
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
67
Sweetness
51
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Onion (sliced)1
SaltDirections:
1
Render bacon slowly in nonstick skillet over medium-low heat until crisp
2
Remove bacon from pan, reserve for garnish, and heat fat on medium-low
3
Add onion and cook for 3 minutes
4
Add garlic and continue cooking until onions are translucent
5
Do not allow garlic to burn
6
Transfer onions and garlic to a soup pot
7
Add carrots, tomatoes, and season with salt and pepper
8
Cook on medium heat for 5 minutes
9
Add the beans, red peppers, chicken broth, zucchini, and yellow squash
10
Bring to a boil
11
Add basil and oregano
12
Cover, reduce heat and simmer for 30 minutes
13
Preheat oven to 400 degrees
14
Spray baguette slices with cooking spray and lightly toast in oven
15
Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly
16
Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften
17
Ladle soup into serving bowls
18
Sprinkle reserved bacon over top
19
Place 2 slices of toast per serving on top of soup
20
Mix flour and salt in a bowl
21
Remove 1/3 cup of the mixture and set aside
22
Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside
23
Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste
24
Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much
25
Roll out dough, and then roll onto pin to transfer to pie tin
26
Fill with preferred pumpkin pie or other pie filling