• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Market Vegetable Soup

  • Recipe Submitted by on

Category: Stews

 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.

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