0 comment Sunday, April 27, 2014 | admin
It's that time of the year to start thinking about a nice steamy bowl of soup, and I think you are going to find out that a grilled vegetable soup recipe is at the top-of-the charts. Well, just maybe because most of it is grilled outdoors on the BBQ.
Grilling vegetables gives the soup a unique taste that's hard to duplicate indoors. It's ironic, but things kind of taste better when done outdoors.
Ok, this soup recipe involves quite a few steps. If you are in a hurry, this may not be the recipe for you.
If you want to present an exciting vegetable soup to family and friends, this may be just the right soup. Give it a try!
I have a wire mesh pan for grilling cut up vegetables so they don't fall through the grill. If you don't possess a mesh pan�.no sweat.
You will have to cut the veggies up in such a way that they do not fall through the grill. Rub a little Extra Virgin Olive Oil on them, and grill until you get a nice grill mark on both sides. Then cut them up into small bite-size chucks.
And, the idea is to have the vegetables as "crunchy" as possible. So, don't over grill them.
Here are some sample ingredients for you to try: 3 stalks of celery, 1 small zucchini, 3 large carrots, 1 small onion, 1 Anaheim Pepper, 5 red potatoes, 1 Red Bell Pepper, 4 lg. gloves of garlic, 1 Beef Kielbasa sausage, Five 14 oz cans of Chicken Broth, One 14 oz can of Beef Broth, 8 drops of Tabasco, 1/2 teaspoon of Chipotle Dried Pepper (More for real boys and girls), Extra Virgin Olive Oil. (You can switch these ingredients around any way you want.)
Set the grill to a medium temperature. On one side of the grill the vegetables and the Kielbasa. On the other side have your stock pot.
Cook the Kielbasa until you have nice grill marks on both sides. Do not puncture the sausage. Cook about five minutes on each side.
The potatoes were nuked for five minutes. Don't over microwave. Slice them into about half inch to three quarter size slices.Roast the Anaheim and Red Pepper until you have grill marks on both sides. The peppers will start to deflate when done. I like caramelized garlic and onions. This adds yet another dimension to your soup. Add a lot of Extra Virgin Olive Oil and a tad bit of butter to your stock pot. Coarsely chop up the onion and mince the garlic. You want enough oil and butter in the pot so that the garlic and onion float. Make sure you cook the onion and garlic by themselves, first Let part of the onion and garlic turn a nice, almost dark brown. You will get a very nice aroma when it's caramelized.
Rub a little EVOO on the potatoes and put them on the grill. When you get nice grill marks on each side, you know you are getting there.
Meanwhile, back at the ranch, on the other side of the grill you can be adding the chicken and beef stock to the pot.Cut up the grilled baked potatoes, Kielbasa into bite size chunks and add them. Finely chop the Anaheim Pepper and add also. It will dissolve into the stock.Add the cutup grilled vegetables. No need to simmer the soup. It's done. I like to let it sit in the fridge over night. This allows all the flavors to mingle.This can be a recipe for a super diet type of soup. You can make it with or without meat and you can substitute water for the broth. You can switch the vegetables around, or substitute barley, rice or noodles for the potatoes. Just remember it's better grilled!
Don't forget to check out Lil Mo's Barbecue Shoppe. Believe me Mo knows BBQ!