27 September 2010

farmers market soup & five-minute ciabatta

I'm gearing up for our fall/winter season return to Sunday Soups.  Wherein, we make soups on Sunday.  We've had an on-again off-again Sunday Soup tradition in our household for awhile (you can check it out in this flickr set) but this year I'll be featuring those Sunday Soups right here every week.  Because there is nothing better than a warm bowl of comfort to start the week.  Other than a warm bowl of comfort, followed by dessert.  There is nothing better than THAT.

I didn't make this on a Sunday; I started it before work one morning the week before last and finished it once I was home for the night.  I had just set aside the soup and poured my coffee, minutes away from heading out the door, when I decided that it would be best served with homemade bread.  And I remembered this recipe I found through Katie Mae's Food Blog for a quick ciabatta. I prepped the dough and covered it to rise while I was at work.  All day long, I thought about how absolutely awesome it was to be heading home to homemade soup and bread.  Is it too dramatic to say that the thought alone could likely sustain me though the toughest of days?  I really think it could.

Farmers Market Vegetable Soup
(Once again adapted from The Kitchn)

Ingredients:
  • 1 large onion, diced
  • 3 medum carrots, diced
  • 2-3 medium leeks, thinly sliced
  • 1 zucchini or summer squash, diced
  • 4-5 cloves of garlic, minced
  • 2 tsp dried sage
  • 1 bay leaf
  • 5 cups vegetable broth, plus water to cover (I used Rapunzel Vegetable Bouillon with water)
  • 1/2 lb green beans, trimmed and cut into bite-sized pieces
  • 2 cups corn
  • 3 cups cooked brown rice
  • 1 15-oz can of cannellini beans
  • salt and pepper
Directions: 
  1. Heat 2 teaspoons of oil in a large dutch-oven or stock pot. Cook the onions with a pinch of salt until they are translucent. Add the carrots, leeks, and zucchini and cook until they have softened. Stir in the garlic, sage, and bay leaf and cook for another few minutes.
  2. Pour in the broth, adding extra water to cover as needed to cover, and bring to a rapid simmer. Add the green beans and cook 4-5 more minutes. Stir in the corn, rice, and beans. Simmer until all the ingredients are warmed through and season to taste with salt and pepper.
This made so much!  Serves at least 6-8 people, but I didn't really measure the water I used so it's possible that I increased the quantity.

Five-Minute Ciabatta
(So very simple and so very good.  Recipe taken directly from Kitchen Hack.)

Ingredients:
  • 1/4 tsp dry yeast
  • 2 cups warm water
  • 1 tsp salt
  • 4 cups flour
Directions:
  1. Mix yeast and warm water together in a large bowl.  Add the flour and salt.  Stir.
  2. Cover with a towel or plastic wrap and let rise for 8-12 hours (while you sleep, while you're at work, etc.)
  3. Grease and flour a cookie sheet and pour dough onto it, shaping into a loaf.  Bake for 25-30 minutes, until golden, at 400 degrees.  Cool for 10 minutes and slice into it.

5 comments:

  1. I think I need to try that bread recipe pronto.

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  2. That suop looks amazing :)
    Love warming suops for fall!

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  3. George are going to give this delicious recipe a try. Thanks for sharing!

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  4. trying the bread recipe tonight...it's sitting patiently on my counter as we speak!

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  5. Thanks for the ciabatta recipe. I'm going to give it a try....looks like you have a few others of interest!

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