Market vegetable soup

Yield: 6 Servings

Measure Ingredient
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
2 teaspoons Salt
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
1 cup Milk
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)

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