6 tablespoons butter
2 carrots, cut into wedges
2 celery stalks
3 tablespoons olive oil
salt and pepper to taste
8 garlic cloves
2 tablespoons red wine, or to taste
4 teaspoons chicken bouillon granules
1 teaspoon cumin seeds, to taste
4 teaspoons fresh lime juice, or to taste
3/4 cup fresh lemon juice, to taste
2 tablespoons red wine
1 teaspoon black pepper, to taste
2 (8 ounce) cans diced tomatoes with juice
In a large pot, lightly butter the carrots and celery. Season with the olive oil, salt, pepper, onions, garlic and wine. Stir gently in the cumin, lemon juice and lime juice. Bring to a boil quickly, reduce heat to low so each layer can steam, cover liquid and mix well.
NOTE: Some people prefer this by adding canned mushrooms with juice instead of water, and stirring until tender.
Reduce heat. Place the potatoes and carrots in a large bowl and dredge in green wine. Meanwhile,
This is a great soup!!! I put in my potato no bigger than 1/2in. The potatoes were pre-cooked and drained of liquid prior to use. I sprinkled all over the veg's (except salad), then added salt and pepper. After letting it sit over night in the fridge, I sliced it into 4 equal portions and formed into small meatballs. My husband said that the meatballs were bigger than a "cheese ball" and that they were "philly cheese" quality. My kids do not even like onions so I left them out. Come breakfast cuppers, lunch and dinner please!!! Yum.
I made this three days ago. We didn't have cauliflower, so I substituted white button mushrooms. They turned out pretty good. My husband said that the only thing separating this recipe is the "cauliflower craze." He said it will be like an upscale take on a classic summer squash dish. Yummy!