Vegetable Stew

I am making this soup today. I like this soup since i can adapt the veggies to what is currently in season.

Vegetable Stew

Ingredients

3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste

Directions

Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.

In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.

While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.

Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.

Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.

Enjoy Cooking