South Point Vegetable Soup Recipe

The South Point Hotel saw that we had a couple of our conference attendees request the property’s allergy-friendly Garden Vegetable Soup recipe following the event.

The chefs had to revise the recipe for smaller portions, but we finally have it. None of the requesters had a direct email in their Twitter profiles or blogs, so they figured they’d just share it with me to post on the event’s website. How sweet was that?! These guys are top-notch! This was served to us Monday at lunch!

Garden Vegetable Stock Soup

Serve 6-8 Servings

1 cup white Onions
2 cups peeled and chopped Carrots
1 cup washed and chopped Celery
2 tablespoons chopped Garlic
1 sprig of fresh Thyme
1 sprig of fresh Rosemary
4 cups peeled seeded and chopped Tomatoes
2 quarts fresh chicken stock for allergen friendly soup or allergen friendly stock purchased

For fresh stock add 2 pounds of fresh chicken bones to the above mix, bring mixture to a boil and then reduce to a simmer and simmer for 30 minutes. Remove from heat and strain stock.

Add Roasted or sauté Vegetables to Stock: Vegetable can be tossed in olive oil and placed in the oven to roast or can be sauté until tender.

1 cup peeled and diced Carrots
1 cup dice Yellow Squash
1 cup dice Zucchini
Choice of Pasta optional

Now we all have a little bowl of comfort food to nourish us until Next Fall! I know I won’t make and eat this without thinking of our wonderful weekend together! 🙂