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-> [Soups & Stews, Vegetables] -> [Vegetable soup1 Recipe] |
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Vegetable soup1
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | ***vegetable jelly (stock)** | | 1
| large | Onion, sliced thinly | | 1
| | Washed leeks, sliced (1 to | | | -2) | | | Thinly | | 2
| | Carrots, sliced thinly (2 | | | -to | | | 3) | | 1
| | Parsnip, sliced thinly | | 1
| med | Rutabaga, sliced | | | Thinly | | 1
| med | Turnip, sliced thinly | | 1/2
| bunch | Celery with leaves | | | Sliced thinly | | 2
| | Fresh thyme | | 1
| | Fresh basil | | 6
| | Parsley | | 1
| small | Bay leaf | | | (continued) |
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Procedures:
| 1 | Recipe by: lefavour, bruce at least 8-10 hours before serving, place all ingredients in a stockpot and cover with cold water. | | 2 | Bring to a boil, skim, and simmer for 20 minutes. | | 3 | Strain the liquid, return to heat, and reduce it by one-fourth. | | 4 | Skim carefully during the reducing process. | | 5 | Remove from heat and measure the remaining liquid. | | 6 | For each 2 cups hot stock, add 1 tablespoon gelatin dissolved in 2 tablespoons cold water. | | 7 | Add salt and white pepper to taste. | | 8 | Pour into flat pan and chill for 2-3 hours. | | 9 | ***garnish*** use any combination of 4 or 5 cold fresh seasonal vegetables, cut thinly and shredded. | | 10 | ***assembly*** remove the jelly from the refrigerator half an hour before serving. | | 11 | Let stand at room temperature to warm slightly (if it is served (continued) |
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