Great green soup

Yield: 8 servings

Measure Ingredient
1 medium Leek; discarding tough leaves
1 small Cucumber
½ medium Head broccoli; florets only
3 pounds Peas in the pod; shelled, or 10 oz frozen tiny peas, defrosted and drained
1 pounds Mashing potatoes; peeled, sliced thin
1 small Bn parsley; leaves only
1 medium Bn watercress; leaves only
½ small Green cabbage; cored and shredded
6 cups Chicken stock
5 teaspoons Kosher salt; less if using commercial stock
1 teaspoon White-wine vinegar
20 Basil leaves; julienne
Lots of freshly ground black pepper

Halve the leek lengthwise. Wash it well and cut it across into thin slices.

Peel the cucumber and cut it into ¼" slices.

In a med saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage, and stock. Bring to a boil. Lower the heat, and simmer until all the vegetables are tender, about 20 min.

Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the liquid. Whisk the puree into the reserved liquid, or pass everything through the med disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours.

Stir in the basil and pepper. Bring to a boil. Lower the heat and simmer 1 min.

Serve hot.

Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@...> on Jan 25, 99, converted by MM_Buster v2.0l.

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