content_copy
Final Sale of Value Bundle - Large AND Small Wonderbag - Discontinued Line
Final Sale of Value Bundle - Large AND Small Wonderbag - Discontinued Line
August 01, 2023 0 min read
Wonderbag Chef
Rated 5.0 stars by 1 users
Category
Soup
900g ripe tomatoes, chopped
2 yellow capsicum, small, chopped
½ cup fennel, thinly sliced, including tops
2 cups bread cubes, ½ cm
In a medium saucepan, combine 2 cups of wine with bruised coriander, peppercorns, bay leaves, basil, and garlic. Bring to a boil over medium heat. Stir and lower heat. Simmer slowly until wine is reduced to about 1 cup. Cool and strain, reserving liquid.
Remove every trace of fat from 6 cups chicken stock and pour it into a 6-quart pot. Stir in reduced wine, lemon juice, prepared vegetables, and herbs. Season with salt and few grindings of black peppercorns. Place the lid onto pot and chill soup for 2 hours in the refrigerator.
Place the chilled pot in Wonderbag lined with flexible ice packs. Stir in olive oil up to ½ hour before serving. Serve with garlic croutons.
Garlic Croutons: Preheat oven to 150°C. Heat oil in a skillet over medium heat. Stir in finely chopped garlic. Add bread cubes to skillet and toss lightly. Pour bread cubes onto baking sheet; heat in the oven until bread cubes are crisp 10-15 minutes. Cool on paper towels.
Note: When stored in the refrigerator, the leftover soup will congeal due to the olive oil; merely let soup rest in cool place 15-20 minutes so the oil can dissolve.
Comments will be approved before showing up.