The famous chef Lidia Bastianich makes the soup great to be enjoyed in the warmer months. Their summer soup contains those vegetables that abound during the hottest days of the year.
Bastianich soup is hearty and will make you crave a bowl when everyone else is working on their second hot dog.
Bastianich says he always makes “a great deal” of soup
In his latest cookbook, Lidia is a pot, a pan and a bowl: simple recipes for perfection Foods, the Italian chef talks about strategy when making soup; Basically, it goes great. Not doing enough for one meal. He thinks about the future and you can thank him later.
“When I make soup, I always make a large amount of it, so all of these recipes are enough for multiple meals,” Bastianich said of the soup recipes in the book. “… I like to freeze them in quart or pint plastic containers.
“Let the soup cool to room temperature before placing it in the containers and always write the date and type of soup on the lid. This way you can rotate them and serve them for those unplanned last minute situations or when you want a quick and easy meal.
He adds that the soup is also an excellent appetizer: “When you have the guests out, remove it from the freezer and heat it until it is hot, sprinkle with a drizzle of extra virgin olive oil and grated Grana Padano, and your first course is done .”
Their summer minestrone showcases the freshness of summer vegetables.
Bastianich’s Summer Minestrone reflects the brightness and the explosion of colors of the season. His goal, he explains, is to “show off summer veggies, so feel free to vary, depending on what’s good in your farmer’s market: green beans, yellow squash or even a handful of cherry tomatoes would be a good thing. wonderful addition here “. . “
Her recipe includes Yukon Gold potatoes, tomato paste, leeks, carrots, celery, bay leaves, corn kernels, courgettes, fresh broad beans, fresh basil, toasted pine nuts, garlic cloves and grated Grana Padano to serve.
The chef notes that you will need about four pounds of fresh fava beans to “get the yield” on the recipe. Or you can just use frozen.
Bastianich thus creates a decidedly summery soup
It is the depth of unexpected flavors that makes the Lidia’s cooking the host’s soup so bright and fresh.
Basil, pine nuts, garlic and salt are ground in a food processor to create a delicious pesto which is added to the soup “just before serving”.
And the sweetness of summer is the protagonist of this soup through the chef’s use of “shaved” corn cobs. While you remove the corn kernels from their cobs and mix them into the soup, Bastianich doesn’t throw the cobs away. They are added to the soup from the beginning and removed at the end of cooking (together with the bay leaves).
As in many Bastianich savory recipes, a “nice pinch” of chilli appears, adding a touch of warmth to the soup.
Find the complete recipe in Bastianich’s cookbook, Lidia is a pot, a pan and a bowl.
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