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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
