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* Exported from MasterCook * FOUR-DAY VEGETABLE SOUP BY JAMES BEARD, CHEF Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg Onion -- peeled; fine chopped 3 ea Garlic cloves -- peeled and -finely chopped 2 c Cabbage -- cooked and finely -chopped 2 ea Carrots -- peeled; shredded 1 sm Turnip -- peeled; fine diced 1 ea Mushrooms -- chopped 4 ea Swiss chard leaves & stems 2 sm Zucchini -- finely diced 4 ea Rosemary leaves -- fresh, or 1 t Rosemary -- dried; crushed 1 md Tomato -- peeled; seeded and -chopped 1 tb Salt -- to taste 1 t Pepper, black -- ground fresh -to taste Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors are well blended. Taste and correct the seasoning. Serve with crackers, cheese, or whatever you'd like. * Examples of variations * First day: Enough soup for four people. Serve as described above. Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving. Third day: For lunch, the soup is good cold with a dollop of creme frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day. NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup. The secret is to have variations of color, texture and flavor. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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