It’s soup season! :)
1/2 cup of each - half moon sliced onions, chopped celery and thickly sliced carrots
About 3-6 red and/or purple potatoes (depending on the size) cut into small wedges
3 plum tomatoes cut into wedges
2 long or 4 short whole sprigs of rosemary
3 whole sprigs of tarragon
juice of one lemon
1/4 cup white wine
3 TB soy sauce
sea salt
about 10 sage leaves
green onion and fresh parsley (garnish)
2 TB olive oil
6 cups water
about 4-6 cups diced rustic Tuscan bread (depending on how much you like to load up on croutons)
Put onions, carrots, celery, potatoes and 2 TB olive oil in a pot with 1 and 1/2 tsp salt, on medium heat for about 5 minutes, stirring occasionally. Next, add the wine, then 6 cups of water. Add tomatoes, lemon juice, soy sauce, rosemary and tarragon. Bring to a boil, then cover and let simmer for about 20 minutes. Take out the rosemary and tarragon sprigs before serving. Add more salt if desired, to taste.
To make the sage salt - take the 10 leaves of fresh sage and about 1/2 to 1 TB of coarse sea salt, put them in a coffee grinder and blend. Cut your rustic bread into cubes, toss with olive oil, spread on a cookie sheet, sprinkle with the sage salt and bake at 350 for 10-12 minutes.
Ladle out some soup, and top with green onion, fresh parsley, and LOTS of croutons.
*G-FREE option- no croutons :( or make g-free bread and make the croutons out of that :)
About 4 BIG servings; 6 smaller servings
