Brrr! Although we are not digging out of miles of snow and ice, the cold snap is hitting us here where I live. Frost on the windows in the morning and waking to a 55 degree house remind us (a bit!) how other people in other climes live.
Tonight, the idea of a salad left me feeling cold – ugh! Soup sounded good, so soup for supper it became. Leftovers and a few vegetables here and there, and this is what we have.
California Cold Night Soup
Olive oil
1 large white onion, chopped fine
3-5 minced cloves fresh garlic
2 carrots, peeled and sliced
2 zucchini, diced
5 tomatillos, diced
2 cooked chicken breasts, diced
Basil, oregano, ancho chili powder, pepper, salt
1 T tomato paste
1/2 c. Italian parsley, chopped
1 qt. low sodium chicken broth (like from Trader Joe’s)
Add 1-2 T oil to large kettle. Add onions and garlic; saute till it begins to caramelize a bit. Add the vegetables; continue to cook. Add herbs, tomato paste, parsley and chicken. Cook a bit longer, then add chicken broth. Simmer about 20 minutes.
Balance flavor with a bit of lemon juice to taste.
Serve with a garnish of parmesan cheese curls.
Ink, Yarn & Beer 