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Four-day vegetable soup by james beard, chef
Artist: _
Categories: Jams & Jellies, Soups & Stews, Vegetables, Vegetarian
Yield: 8
Rating: 0
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Ingredients:
1 largeOnion, peeled, fine chopped
3 eachGarlic cloves, peeled and
-finely chopped
2 cupCabbage, cooked and finely
-chopped
2 eachCarrots, peeled, shredded
1 smallTurnip, peeled, fine diced
1 eachMushrooms, chopped
4 eachSwiss chard leaves & stems
2 smallZucchini, finely diced
4 eachRosemary leaves, fresh, or
1 tspRosemary, dried, crushed
1 medTomato, peeled, seeded and
-chopped
1 tbspSalt, to taste
1 tspPepper, black, ground fresh
-to taste
Procedures:
1Put all the vegetables and the rosemary in a deep pan.
2Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper.
3Bring to a boil gradually over low heat.
4Cover pot and simmer the soup gently for 1-?to 2 hours, or until all the flavors are well blended.
5Taste and correct the seasoning.
6Serve with crackers, cheese, or whatever you"d like.
7* examples of variations * first day: enough soup for four people.
8Serve as described above.
9Second 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.
10Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.
11Third day: for lunch, the soup is good cold with a dollop of creme frai"che.
12Fourth 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.
13Note: of course, if you have some chicken or vegetable broth you can add it to the soup.
14The secret is to have variations of color, texture and flavor.
 
 
 
 

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