Controlling Plant Pests Organically
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This may be repeating but it is a short list
4 medium red onions, cut into large dice
2 carrots, cut into medium dice
3 cloves garlic, cut in half
1/2 russet potato, peeled and
cut into medium dice
2 to 3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon herbes de Provence (see note)
1/2 teaspoon salt, preferably kosher, plus
more to taste
1/8 teaspoon freshly ground black pepper,
plus more to taste
1 cup dry red wine
2 cups beef broth, preferably reduced-sodium
3 cups chicken broth, preferably reduced-
3 cups water
4 ounces Asiago cheese, grated (1 cup)
Preheat oven to 350 degrees F.
Toss onions, carrots, garlic, potato,
vegetable oil, tomato paste, herbes
de Provence, salt and pepper in roasting
Cover pan with lid or aluminum foil and
roast until onions are tender, about 1 hour.
Remove pan from oven and transfer contents
to large soup pot.
Add red wine, beef broth, chicken broth and
3 cups water.
Bring to boil on high heat.
Reduce heat to low and simmer 45 minutes.
Strain over clean pot and reserve vegetables
and broth separately.
Puree cooked vegetables in food processor
fitted with metal blade until smooth; they
will reduce to about 2 cups puree.
Add puree to broth and whisk to combine.
Bring to boil on high heat; immediately
reduce heat to low and simmer 5 minutes.
Season with salt and pepper.
Toast both sides of bread slices under
broiler on baking sheet.
Ladle soup into warm bowls.
Place 1 to 2 pieces toasted bread on top
of each bowl.
Sprinkle with cheese and serve immediately.
Makes about 6 servings.
Note: Herbes de Provence is a mixture of
dried herbs that is sold at some
supermarkets or stores that specialize in
To make your own, combine 2 tablespoons
dried thyme, 2 tablespoons dried oregano,
2 tablespoons dried marjoram, 1
tablespoon dried tarragon, 1 tablespoon
dried rosemary, 1/2 teaspoon fennel seeds
and a pinch of lavender buds, if available.
Store in airtight container.
PER SERVING: calories: 200 (29% from fat);
protein: 8.2 grams; total fat: 6.4 grams;
cholesterol: 25 mg; sodium: 759 mg;
carbohydrate: 23.5 grams; dietary fiber: 0.2
Source: "Bistro Cooking at Home" by Gordon
Hamersley with Joanne McAllister Smart
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OUR MISSION : KEEPING IT GREEN