Market vegetable soup
6 Servings
Ingredients
| Quantity | 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 |
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 Date: Sat, 09 Nov 1996 16:43:43 GMT From: bearhair@... (Bearhair)