Four-day Vegetable Soup By James Beard~ Chef Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
1 large: Onion, peeled; fine chopped
3 each: Garlic cloves, peeled and finely chopped
2 cup: Cabbage, cooked and finely chopped
2 each: Carrots, peeled; shredded
1 small: Turnip, peeled; fine diced
1 each: Mushrooms, chopped
4 each: Swiss chard leaves & stems,
2 small: Zucchini, finely diced
4 each: Rosemary leaves, fresh, or
1 tsp: Rosemary, dried; crushed
1 medium: Tomato, peeled; seeded and chopped
1 tbsp: Salt, to taste
1 tsp: Pepper, black, ground fresh to taste
Directions:
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 youd 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 fraiche. 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.
Source from luhu.jp
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 youd 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 fraiche. 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.
Source from luhu.jp