| 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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