Four-day Vegetable Soup By James Beard, Chef Recipe
Yield: 8 cupsRecipe by luhu.jp
Ingredients:
1 large: Onion, peeled; fine chopped
2 small: Zucchini, finely diced
3 each: Garlic cloves, peeled and
4 each: Rosemary leaves, fresh, or
-finely chopped,
1 tsp: Rosemary, dried; crushed
2 cup: Cabbage, cooked and finely
1 medium: Tomato, peeled; seeded and
-chopped,
-chopped,
2 each: Carrots, peeled; shredded
1 tbsp: Salt, to taste
1 small: Turnip, peeled; fine diced
1 tsp: Pepper, black, ground fresh
1 each: Mushrooms, chopped
-to taste,
4 each: Swiss chard leaves & stems,
Directions:
James Beards 4-Day Vegetable Soup
Invented on a cold Winter day in France. "You can use this recipe as
is or for totally distinctive products. This recipe is not to be
slavishly followed but is to serve as a starting point for your own
ideas. The name comes from the fact that I used it on 4 consecutive
days while living in France." James Beard
Makes: 8 cups
* 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.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp
Invented on a cold Winter day in France. "You can use this recipe as
is or for totally distinctive products. This recipe is not to be
slavishly followed but is to serve as a starting point for your own
ideas. The name comes from the fact that I used it on 4 consecutive
days while living in France." James Beard
Makes: 8 cups
* 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.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp