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Market Vegetable Soup



  • Prep Time: N/A
  • Cooking Time: N/A

Market Vegetable Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

3 tb Unsalted butter
5 Carrots; thinly sliced
4 md Onions, halved & thinly
-sliced
3 Leeks, halved lengthwise &
-sliced 1/2" thick
1 md Turnip; quartered & peeled &
-sliced
4 lg Garlic cloves; thinly sliced
1 sm Jalapeno pepper; seeded and
-minced
2 ts Salt
1/2 ts Fresh thyme -or-
1/4 ts Dried, crumbled thyme
1/2 ts Fresh marjoram -or-
1/4 ts Dried, crumbled marjoram
1 1/2 lb Russet potatoes; peeled,
-quartered & thinly sliced
8 c Chicken stock; unsalted
1 c Milk
1/4 ts Nutmeg; freshly grated
Fresh ground pepper
1 1/2 lb Escarole; thick stems
-removed & leaves cut into
-1/2" strips -or-
3 bn Arugula, stemmed; coarsely
-shredded

Serves:

6 Servings
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