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Photo from the Eastern Diocese of the Armenian Church |
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Basil Leaves |
To learn more about the Feast of the Exaltation of the Holy Cross, please click here.
NOTE: In the early days of The Armenian Kitchen's existence, I wrote about the
significance of basil in the Armenian Church, and provided a recipe for ‘Eggplant-ZucchiniBake’, which features this fragrant herb.
Here is another recipe using basil to add to your collection:
Zesty Vegetable Soup with Basil
Yield: 5 to 6 servings
Ingredients:
2 tablespoons
extra-virgin olive oil
1 medium onion,
diced
¼ to ½ tsp.
cayenne pepper (the amount of heat is entirely up to you!), optional
3 (14-ounce)
cans vegetable, chicken or beef broth
1 -15 oz. can
diced tomatoes, with its liquid
1 medium zucchini
squash, diced
4 cups escarole
leaves, washed and torn into bite-sized pieces
[NOTE: Swiss chard or
1- (10 oz.) pkg. frozen spinach, (thawed) can be substituted]
1- (10 oz.) pkg. frozen spinach, (thawed) can be substituted]
2 tablespoons freshly
squeezed lemon juice
Salt and
pepper, to taste
1/4 cup chopped
fresh basil for garnish
Directions:
1. In a large pot, add oil and heat on a medium setting.
Add onion, cover and cook, stirring occasionally, until onions start to soften
and turn brown, about 5 minutes. Add cayenne pepper, if using, and cook,
stirring, for 30 seconds.
2. Add broth, tomatoes and zucchini; bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until the vegetables
are just tender, about 7 minutes. Stir in escarole, lemon juice, and salt and
pepper; continue cooking until escarole is wilted, 5 to 7 minutes more. Ladle
soup into bowls and garnish with fresh basil.
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