|
|
|
|
 |
|
|
| Market Vegetable Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 6
|
|
|
Ingredients
3 tablespoon unsalted butter
5 carrots; thinly sliced
4 medium onions, halved & thinly sliced
3 leeks, halved lengthwise & sliced 1; /2 thick
1 medium turnip; quartered & peeled & slic
4 large garlic cloves; thinly sliced
1 small jalapeno pepper; seeded and minced
2 teaspoon salt
1/2 teaspoon fresh thyme -or-
1/4 teaspoon dried, crumbled thyme
1/2 teaspoon fresh marjoram -or-
1/4 teaspoon dried, crumbled marjoram
1 1/2 lb russet potatoes; peeled, quartered & thinl
8 cup chicken stock; unsalted
1 cup milk
1/4 teaspoon nutmeg; freshly grated
1 fresh ground pepper
1 1/2 lb escarole; thick stems removed & lea
3 bunch arugula, stemmed; coarsely shredded
Cooking Directions:
Melt 2 tablespoons butter in a large kettle over medium-high heat.
Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables begin to soften, stirring occasionally, about 10 minutes.
Add potatoes & enough broth to barely cover vegetables (don't get fooled by their floating). Cover & bring to boil, skimming surface occasionally. Reduce heat, cover partially, & simmer 45 minutes, skimming surface occasionally.
Puree half of the vegetables in a blender until smooth. Mix puree back into remaining soup. Puree more vegetables if soup is too thin.
Add 1 cup milk, nutmeg & pepper and bring to boil. Add more broth or milk if too thick.
*** Can be prepared 1 day ahead. Cool, cover & refrigerate. Rewarm before continuing.
Sprinkle greens atop soup. Cover & simmer until greens wilt, about 4 minutes. Stir in remaining 1 tablespoon butter.
Ladle soup into bowls. Serve, passing additional pepper separately. Posted to MC-Recipe Digest V1 #288
soups&,stews
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
