Adam Liaw’s side soup
In the West, soup is most commonly a first course, while in Asia it’s mostly served together with the main meal. This is a Western-style soup you can eat as a side dish with your main course.
Ingredients
2 tbsp olive oil, plus extra to serve
½ small brown onion, peeled and diced
1 clove garlic, peeled and roughly chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 small potato, peeled and diced
1 zucchini, diced
1 tomato, diced
½ tsp dried oregano
1 bay leaf
1 litre chicken stock
salt, to season
Method
Step 1
Heat a medium saucepan over medium heat, add the oil and fry the onion, garlic, carrot, celery, potato and zucchini. Fry for about 6 minutes until softened, then add the tomato, oregano and bay leaf and stir through.
Step 2
Add the stock and salt and bring to a simmer. Simmer covered for 10 minutes. Taste and adjust seasoning, then serve as a side dish with a little drizzle of olive oil on top.
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Is it risotto, is it fried rice? Adam Liaw’s simple midweek saviour is the best of both
This recipe is a bit like fried rice, but is really a risotto.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-side-soup-20240701-p5jq91.html