Yee Ha! let it snow. Winter in El dorado and the Sierra’s is definitely a season all by itself.
It is pouring here at 2500 ft but the snow level is dropping and will be down here tomorrow.
We are already at 150% of normal for rain and snow and we’ll be skiing until June this year,
PERFECT. It’s been a lot of this weather for the last two weeks. We had our last party of the
season Sunday, boxing day, at Roy and Chris’s with their usual awesome spread of
traditional English foods. I was lucky enough to be invited for Christmas dinner with the
family, plus the party. Prime rib, BBQ turkey, Yorkshire pudding and gravy,roasted root
vegetables, brussels and bacon but the best is at the end. Christmas pudding which you
are only allowed to have if you wear the paper crown from the “cracker”and sing your part
of the 12 days of Christmas, yes for those of you who know me, I sang, no way was I
missing my first chance at Christmas pudding especially since it takes a whole year to be
ready to eat, yup a year in the making. It’s the English answer to fruit cake.
So with all this rich food and now this weather I had a craving for soup. It didn’t take long
for me to decide on Mom’s minestrone with a few twists to pump up the hearty. Weather
like this a great fire and a bowl of soup full of fresh vegetables and legumes sprinkled with
fresh grated parmesan and some good bread, terrific.
So of course I am in need of a little dinner while I am making the soup. Remember the
seafood newburg recipe well I had about two cups left. Why not use it as a creamy pasta
sauce. Whats better than lobster, crab, shrimp and scallops in a creamy sherry sauce over
penne. I took the two cups of newburg added a little milk and a splash of sherry to thin it
out and tossed it with about 8oz (dry) cooked penne a half cup of shredded mozzarella and
fresh cracked pepper. Mac & cheese at its highest level. Its worth making the newburg just
to use it as a pasta sauce.
OK now the soup, I must admit I get a little carried away I like to make about 8 to 10
quarts so I can freeze some and have it for lunch’s or take a thermos full snow skiing a few
times. So the recipe below is about half that amount, feel free to go in any direction you
want, more or less, but you’ll be sorry if you go less.
HEARTY MINESTRONE
2 qrts water or beef broth
1 4oz jar beefox powdered bouillon powder ( not needed if you use beef broth)
1 lb fajita cut sirloin beef cut into 1/2 pieces
1 tbsp olive oil
3 large garlic cloves chopped
1 large onion chopped, 1/2 ” pieces
1/2 cup chopped fresh parsley
2 small zucchini cubed
12 small brussel sprouts quartered ( mom used cabbage, you can to if you like)
1/2 lb fresh green beans cut to 1/2
″
lengths
1 – 15oz can each of lima beans, garbanzo beans and sweet peas – drained
1 15oz can red kidney beans drained
1/2 lb button mushrooms sliced and cut in half
1 medium parsnip peeled and cubed
1 28oz can crushed tomatoes
1 15oz can diced tomatoes italian style ( S&W)
1tsp dried basil ( increase to taste)
1tsp dried oregano ( increase to taste)
salt and pepper – to taste
2 cups small elbow macaroni – dry
In a really large stock pot at least a six qt and 10 is better, I use my big pasta pot, add the
water and beef bouillon or the beef broth on medium heat.
In a medium skillet brown the beef in the oil add the garlic and onion and saute until garlic
is soft, add meat, onions and garlic to broth. Add all other ingredients except pasta and
bring to a low boil and cook 30 min stirring frequently. reduce heat and simmer 1 to 1/2
more hours stir every 10 to 15 min’s, taste frequently and adjust seasonings to taste. 20
min’s before done add dry pasta and cook until done.
serve a big bowl of this soup sprinkled generously with fresh parmesan cheese and a loaf of
crusty bread, and a glass of JK pinto noir, enjoy and let me know how you like the
soup. And for those hearty souls a few dashes of crystal hot sauce is a winner.
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