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Villa Creek vegetable soup

Time 1 hour 30 minutes
Yields Serves 6 to 8
Villa Creek vegetable soup

Corn stock

1

Place the leeks, onion, celery, fennel, carrots, bay leaf, peppercorns, thyme, corncobs and water in a large stockpot and bring to a rolling simmer. Do not boil. Let the mixture simmer for 1 hour, partially covered.

2

Turn off the heat and let the mixture stand for 1 hour. Strain through a fine mesh sieve and store. Keeps for about 1 week, refrigerated.

Soup

1

In a large heavy-bottomed stockpot, cook the onion, bay leaf, carrots and celery in the olive oil over medium-low heat until the onion is translucent and the vegetables are tender.

2

Add the garlic, black-eyed peas and potatoes and cook for an additional 5 minutes.

3

Add the corn stock, bring to a simmer and simmer slowly for 20 minutes.

4

When the vegetables are almost tender, add the peas, corn and thyme. Continue to simmer for an additional 10 minutes.

5

Season with salt and pepper to taste and serve.

From chef Tom Fundaro at Villa Creek restaurant, Paso Robles. There will be extra corn kernels; save for another use.

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