You’ve probably heard people gush about so-called legendary dishes that have been in their family for years. “My mother’s apple pie is incredible. Trust me, once you try it, you won’t want be able to stop.” Or “your grandma’s potato salad? Oh, please. My grandma’s is the real deal.” Usually, you might dismiss these claims as being products of exaggeration, but in this case, I’m telling the truth when I say that my grandmother’s vegetable soup is like no other. One unique feature about her soup is that the vegetables are diced into tiny half-inch cubes. You won’t find these in other vegetable soups. The vegetables are generally left as they are; at best, they are coarsely chopped. This soup, however, is entirely different. I might even say that this is one of her best dishes: I have never known anyone to make a vegetable soup that can rival hers.
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oup (serves 1 0 )
Ingredients 1 whole onion 2 medium-sized carrots 3 celery stalks 1 leek 2-3 medium-sized potatoes/1 large potato 2 pints of chicken stock 2 tbsp olive oil Freshly grated Parmesan cheese (optional) Instructions 1. Dice onion, celery, potato, leek and carrots into 1.5 by 1.5 cm cubes. 2. In a large frying pan, heat the olive oil. Place the onion and the leek in first, and then toss in the carrots and the celery. Finally, add the potato cubes into the pan. Stir-fry for about 1 minute after each addition. 3. Pour the chicken stock into the pan. Cover it with a lid and cook under low heat for about 45 minutes. 4. Serve with grated Parmesan cheese.
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