| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soups, Usenet |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Chinese cabbage |
| 1/2 |
|
Carrot |
| 1/2 |
|
Red bell pepper |
| 1 |
|
Yellow onion |
| 4 |
sm |
Potatoes |
| 1/8 |
lb |
Bacon pieces (for seasoning) |
| 4 |
|
Prosciutto end bits (for seasoning, optional) |
| 5 |
|
Stalks celery |
| 1 |
|
Bouquet garni (e.g., about 1 t each parsley and thyme, 1 or 2 bay leaves) |
| 2 |
|
Chicken or beef bouillon cubes |
| 2 |
|
Garlic cloves |
|
|
Pepper (to taste) |
| 1 |
c |
White wine (optional) |
INSTRUCTIONS
Make the bouquet garni by tying the herbs up in a cheesecloth or coffee
filter. Put a quart of water to boil with about 1/2 t salt (I don't like
to use too much salt if I use bouillon), the bouquet garni and the
bouillon.
Dice the onion, mince the garlic, and add these to the soup together with
the bacon and/or prosciutto ends. Bring this to a boil. Simmer 5 minutes.
If scum forms on the surface, skim it off.
Dice the potatoes and add to the boiling pot. Cut up everything else and
add it. Add the wine. Adjust the liquid so that it covers the vegetables.
After it boils again, adjust the seasoning and simmer for about an hour, or
until it is done (this is quite subjective).
NOTES:
* Soup with a mixture of vegetables -- I had an eclectic mixture of
vegetables going bad in the refrigerator, so I collected them and came up
with this soup. It was very good, so I would like to share it with you all.
Caveat: I rarely measure anything, so be careful of quantities.
* This will serve 6 people at once, or 2 people for three days. It ages
well in the refrigerator.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour simmering.
: Precision: no need to measure.
: Author: Andy Albert
: Posted by: Ken Montgomery Shredder-of-hapless-smurfs
: University of Texas Computer Center, Austin TX
: {ihnp4, allegra, seismo!ut-sally}!ut-ngp!kjm
kjm@ut-ngp.ARPA
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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