Mozzarella Soup with Vegetables and Black Olives Recipe

This hearty cheese soup uses lower-fat mozzarella with red onions, carrots, celery, and potatoes, plus black olives and hot sauce for kick. Use the food processor to make quick work of chopping the vegetables.

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

• 3 Tablespoons extra-virgin olive oil (the fruitiest you can find)
• 1 large red onion, peeled and very coarsely chopped
• Half of a 1-pound package peeled baby-cut fresh carrots, very coarsely chopped
• 2 small celery ribs, very coarsely chopped
• 1 large baking potato (about 12 ounces), peeled and diced
• 1 large garlic clove, minced
• 1 whole bay leaf
• One 3-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
• One 14-1/2 ounce can chicken broth
• One 12-ounce can evaporated milk (use skim, if you like)
• 1/2 cup fresh whole milk
• 1/2 teaspoon hot red pepper sauce
• Half of an 8-ounce package finely shredded mozzarella cheese
• 1/3 cup sliced pitted ripe olives
• Salt and freshly ground black pepper

Preparation:

Heat oil in large, heavy saucepan over moderate heat 1 minute. Add red onions, carrots, celery, potatoes, 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.

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.

Discard bay leaf and rosemary sprig, ladle into heated soup bowls, and serve.

Yield: 4 servings

Tips: The author recommends plump oil-packed, pre-pitted Kalamata olives from Greece. Shorten preparation time by using a food processor to chop the vegetables.

Recipe Source: Dinners in a Dish or a Dash by Jean Anderson (William Morrow)
Reprinted with permission.