| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
servings |
INGREDIENTS
| 1 |
md |
Leek; discarding tough leaves |
| 1 |
sm |
Cucumber |
| 1/2 |
md |
Head broccoli; florets only |
| 3 |
lb |
Peas in the pod; shelled, or 10 oz frozen tiny peas, defrosted and drained |
| 1 |
lb |
Mashing potatoes; peeled, sliced thin |
| 1 |
sm |
Bn parsley; leaves only |
| 1 |
md |
Bn watercress; leaves only |
| 1/2 |
sm |
Green cabbage; cored and shredded |
| 6 |
c |
Chicken stock |
| 5 |
ts |
Kosher salt; less if using commercial stock |
| 1 |
ts |
White-wine vinegar |
| 20 |
|
Basil leaves; julienne |
|
|
Lots of freshly ground black pepper |
INSTRUCTIONS
Halve the leek lengthwise. Wash it well and cut it across into thin slices.
Peel the cucumber and cut it into 1/4" slices.
In a med saucepan, combine the leek, broccoli, cucumber, peas, potatoes,
parsley, watercress, cabbage, and stock. Bring to a boil. Lower the heat,
and simmer until all the vegetables are tender, about 20 min.
Strain the soup, and reserve the liquid in the saucepan. In a food
processor, puree the vegetables with a little of the liquid. Whisk the
puree into the reserved liquid, or pass everything through the med disk of
a food mill and return to the pan. Season with salt and vinegar. Allow the
soup to sit for a few hours.
Stir in the basil and pepper. Bring to a boil. Lower the heat and simmer 1
min.
Serve hot.
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on Jan
25, 99, converted by MM_Buster v2.0l.
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