Recipe - Market Vegetable Soup

3 tablespoon Unsalted butter
5 Carrots; thinly cut or sliced up
4 md Onions, halved & thinly
cut or sliced up
3 Leeks, halved lengthwise &
cut or sliced up 1/2" thick
1 md Turnip; quartered & peeled &
cut or sliced up
4 lg Garlic cloves; thinly cut or sliced up
1 small Jalapeno pepper; seeded and
minced
2 teaspoon Salt
One half teaspoon Fresh thyme or
One fourth teaspoon Dried, crumbled thyme
One half teaspoon Fresh marjoram or
One fourth teaspoon Dried, crumbled marjoram
1 One half pound Russet potatoes; peeled,
quartered & thinly cut or sliced up
8 cup Chicken stock; unsalted
1 cup Milk
One fourth teaspoon Nutmeg; freshly grated
Fresh ground pepper
1 One half pound Escarole; thick stems
removed & leaves cut into
1/2" strips or
3 bn Arugula, stemmed; coarsely
shredded

Melt 2 tablespoons butter in a large kettle over mediumhigh 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 MCRecipe Digest V1 #288

Date: Sat, 09 Nov 1996 16:43:43 GMT

From: bearhair@ripco.DELETE.com (Bearhair)