Name: Market Vegetable Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Soups &, Stews	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #288
Date: Sat, 09 Nov 1996 16:43:43 GMT
From: bearhair@ripco.DELETE.com (Bearhair)

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