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Mozzarella Soup With Vegetables and Olives

3 tablespoons extra virgin olive oil
1 large red onion, peeled and very coarsely chopped
8 ounces peeled baby-cut fresh carrots, very coarsely chopped
2 small celery ribs, very coarsely chopped
1 large baking potato, peeled and diced (about 12 ounces)
1 large garlic clove, minced
1 whole bay leaf
1 sprig fresh rosemary (3 inches) or 12 teaspoon dried rosemary, crumbled
14 12 ounces canned chicken broth
12 ounces canned evaporated milk (use skim, if you like)
12 cup fresh whole milk
12 teaspoon hot red pepper sauce
4 ounces finely shredded mozzarella cheese
13 cup sliced pitted ripe olives
salt & freshly ground black pepper


Heat oil in large, heavy saucepan over moderate heat 1 minute. Add onion, carrots, celery, potato, garlic, bay leaf, and rosemary; cook, stirring often, 5 minutes. Reduce heat to low, cover, and "sweat" vegetables 10 minutes. Add broth, bring to gently boil, cover, and cook until potato is tender, about 15 minutes. Discard bay leaf and rosemary sprig; add evaporated milk, milk, and red pepper sauce and bring to a simmer. Off heat, add mozzarella and stir until smooth. Stir in olives and salt and pepper to taste. Ladle into heated soup bowls and serve.

Source: www.food.com