Yield: 6 Servings
|3 tablespoons||Unsalted butter|
|5||Carrots; thinly sliced|
|4 mediums||Onions, halved & thinly sliced|
|3||Leeks, halved lengthwise & sliced 1/2" thick|
|1 medium||Turnip; quartered & peeled & sliced|
|4 larges||Garlic cloves; thinly sliced|
|1 small||Jalapeno pepper; seeded and minced|
|½ teaspoon||Fresh thyme -or-|
|¼ teaspoon||Dried, crumbled thyme|
|½ teaspoon||Fresh marjoram -or-|
|¼ teaspoon||Dried, crumbled marjoram|
|1½ pounds||Russet potatoes; peeled, quartered & thinly sliced|
|8 cups||Chicken stock; unsalted|
|¼ teaspoon||Nutmeg; freshly grated|
|Fresh ground pepper|
|1½ pounds||Escarole; thick stems removed & leaves cut into 1/2" strips -or-|
|3 bunches||Arugula, stemmed; coarsely shredded|
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 Date: Sat, 09 Nov 1996 16:43:43 GMT From: bearhair@... (Bearhair)