Side Pannel
Market Vegetable Soup
Ingredients List
- 3 tb Unsalted butter
- 5 Carrots; thinly sliced
- 4 md Onions, halved & thinly
- -sliced
- 3 Leeks, halved lengthwise &
- -sliced 1/2" thick
- 1 md Turnip; quartered & peeled &
- -sliced
- 4 lg Garlic cloves; thinly sliced
- 1 sm Jalapeno pepper; seeded and
- -minced
- 2 ts Salt
- 1/2 ts Fresh thyme -or-
- 1/4 ts Dried, crumbled thyme
- 1/2 ts Fresh marjoram -or-
- 1/4 ts Dried, crumbled marjoram
- 1 1/2 lb Russet potatoes; peeled,
- -quartered & thinly sliced
- 8 c Chicken stock; unsalted
- 1 c Milk
- 1/4 ts Nutmeg; freshly grated
- Fresh ground pepper
- 1 1/2 lb Escarole; thick stems
- -removed & leaves cut into
- -1/2" strips -or-
- 3 bn Arugula, stemmed; coarsely
- -shredded
Directions
Melt 2 tablespoons butter in a large kettle over medium-high heat.
Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables
begin to soften, stirring occasionally, about 10 minutes.
Add potatoes & enough broth to barely cover vegetables (don't get fooled by
their floating). Cover & bring to boil, skimming surface occasionally.
Reduce heat, cover partially, & simmer 45 minutes, skimming surface
occasionally.
Puree half of the vegetables in a blender until smooth. Mix puree back into
remaining soup. Puree more vegetables if soup is too thin.
Add 1 cup milk, nutmeg & pepper and bring to boil. Add more broth or milk
if too thick.
*** Can be prepared 1 day ahead. Cool, cover & refrigerate. Rewarm before
continuing.
Sprinkle greens atop soup. Cover & simmer until greens wilt, about 4
minutes. Stir in remaining 1 tablespoon butter.
Ladle soup into bowls. Serve, passing additional pepper separately.
Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables
begin to soften, stirring occasionally, about 10 minutes.
Add potatoes & enough broth to barely cover vegetables (don't get fooled by
their floating). Cover & bring to boil, skimming surface occasionally.
Reduce heat, cover partially, & simmer 45 minutes, skimming surface
occasionally.
Puree half of the vegetables in a blender until smooth. Mix puree back into
remaining soup. Puree more vegetables if soup is too thin.
Add 1 cup milk, nutmeg & pepper and bring to boil. Add more broth or milk
if too thick.
*** Can be prepared 1 day ahead. Cool, cover & refrigerate. Rewarm before
continuing.
Sprinkle greens atop soup. Cover & simmer until greens wilt, about 4
minutes. Stir in remaining 1 tablespoon butter.
Ladle soup into bowls. Serve, passing additional pepper separately.
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