Rustic Vegetable And Polenta Soup Recipes

Steps:

• Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
• Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
• Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
• Meanwhile rinse and mince the cilantro (or parsley).
• While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
• Season soup to taste.
• Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.

Steps:

• In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1/4 teaspoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
• Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
• Stir in the butter and season with salt and pepper, to taste.
• Ladle into soup bowls and serve.