Villa Creek vegetable soup

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

Corn stock


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.


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.



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.


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


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


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


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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