+
0 (0)

Category: Soups

Villa Creek vegetable soup

It's not hard to find the center of Paso Robles. It's the city park, a green square where giant shade trees spread their branches over picnic tables and park benches. Here, a farmers market takes place on Tuesdays and Saturdays ... Read more

Total time: 1 hour, 30 minutes, plus 2 hours simmering and standing time | Serves 6 to 8
Note: From chef Tom Fundaro at Villa Creek restaurant, Paso Robles. There will be extra corn kernels; save for another use.

Corn stock

  • 2 leeks (white parts only), coarsely chopped
  • 1 white onion, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • 1/2 bulb fennel, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1 bay leaf
  • 10 black peppercorns
  • 1 sprig fresh thyme
  • 5 corncobs, kernels removed and reserved
  • 1 gallon water

Step 1Place the leeks, onion, celery, fennel, carrots, bay leaf, peppercorns, thyme, corncobs and water in a large stockpot and bring to a rolling simmer. Do not boil. Let the mixture simmer for 1 hour, partially covered.

Step 2Turn off the heat and let the mixture stand for 1 hour. Strain through a fine mesh sieve and store. Keeps for about 1 week, refrigerated.

Soup

  • 2 cups diced onion
  • 1 bay leaf
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 cup olive oil
  • 1 clove garlic, sliced
  • 3 cups fresh black-eyed peas
  • 1/2 cup peeled and diced fingerling potatoes
  • 1 recipe corn stock
  • 2 cups diced summer squash
  • 1 cup fresh peas
  • 1 cup corn kernels
  • 1 tablespoon chopped fresh thyme
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Step 1In a large heavy-bottomed stockpot, cook the onion, bay leaf, carrots and celery in the olive oil over medium-low heat until the onion is translucent and the vegetables are tender.

Step 2Add the garlic, black-eyed peas and potatoes and cook for an additional 5 minutes.

Step 3Add the corn stock, bring to a simmer and simmer slowly for 20 minutes.

Step 4When the vegetables are almost tender, add the peas, corn and thyme. Continue to simmer for an additional 10 minutes.

Step 5Season with salt and pepper to taste and serve.

Each serving:
178 calories; 5 grams protein; 25 grams carbohydrates; 6 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 754 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Gelson’s turkey chili
Cucumber vichyssoise
Lucque's soup au pistou with Parmesan croutons
Pozole verde (green pozole)