Summer Harvest Soup with Basil
By America's Test KitchenPublished on August 21, 2007
Time
2¾ hours
Yield
Serves 8 as a main course
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck)1 medium onion, chopped coarse1 medium carrot, chopped coarse1 medium rib celery, chopped coarse1 bouquet garni 1 teaspoon table salt 13 cups waterSoup Base
2 tablespoons olive oil 2 medium onions, diced coarse2 medium carrots, diced coarse1 medium rib celery, diced coarse2 cloves garlic, mincedHarvest Soup
4 medium new potatoes, cut into ½-inch dice2 large tomatoes, peeled, seeded, and chopped coarse¼ teaspoon summer savory Table salt 1 medium zucchini, cut into ¼-inch dice1 medium yellow squash, cut into ¼-inch dice2 ears corn, kernels cut from cob (1 ½ cups)¼ pound green beans, trimmed and cut into 1-inch lengths½ cup elbow macaroni ½ cup chopped fresh parsley leaves ¼ cup shredded fresh basil leaf Ground black pepper ½ cup basil pesto, purchased or home madeBefore You Begin
If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done. We like to use our Basil Pesto for this recipe.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
- With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.
for the quick broth
for the soup base
for the harvest soup
Time
2¾ hoursYield
Serves 8 as a main courseIngredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Harvest Soup
4 medium new potatoes, cut into ½-inch dice
2 large tomatoes, peeled, seeded, and chopped coarse
¼ teaspoon summer savory
Table salt
1 medium zucchini, cut into ¼-inch dice
1 medium yellow squash, cut into ¼-inch dice
2 ears corn, kernels cut from cob (1 ½ cups)
¼ pound green beans, trimmed and cut into 1-inch lengths
½ cup elbow macaroni
½ cup chopped fresh parsley leaves
¼ cup shredded fresh basil leaf
Ground black pepper
½ cup basil pesto, purchased or home made
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Harvest Soup
4 medium new potatoes, cut into ½-inch dice
2 large tomatoes, peeled, seeded, and chopped coarse
¼ teaspoon summer savory
Table salt
1 medium zucchini, cut into ¼-inch dice
1 medium yellow squash, cut into ¼-inch dice
2 ears corn, kernels cut from cob (1 ½ cups)
¼ pound green beans, trimmed and cut into 1-inch lengths
½ cup elbow macaroni
½ cup chopped fresh parsley leaves
¼ cup shredded fresh basil leaf
Ground black pepper
½ cup basil pesto, purchased or home made
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Harvest Soup
4 medium new potatoes, cut into ½-inch dice
2 large tomatoes, peeled, seeded, and chopped coarse
¼ teaspoon summer savory
Table salt
1 medium zucchini, cut into ¼-inch dice
1 medium yellow squash, cut into ¼-inch dice
2 ears corn, kernels cut from cob (1 ½ cups)
¼ pound green beans, trimmed and cut into 1-inch lengths
½ cup elbow macaroni
½ cup chopped fresh parsley leaves
¼ cup shredded fresh basil leaf
Ground black pepper
½ cup basil pesto, purchased or home made
Why This Recipe Works
Since the best homemade soups begin with an exemplary stock we had to develop an all-purpose soup base that was quick to make, exceptionally flavorful, and versatile before we could develop a summer vegetable soup recipe. Our homemade quick broth, which cooks in just one hour, serves as the foundation for four different vegetable soup recipes, including summer vegetable.
Before You Begin
If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done. We like to use our Basil Pesto for this recipe.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
- With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.
for the quick broth
for the soup base
for the harvest soup
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