Four-Day Vegetable Soup By James Beard, Chef

* Exported from MasterCook *

FOUR-DAY VEGETABLE SOUP BY JAMES BEARD, CHEF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- peeled; fine chopped
3 ea Garlic cloves -- peeled and
-finely chopped
2 c Cabbage -- cooked and finely
-chopped
2 ea Carrots -- peeled; shredded
1 sm Turnip -- peeled; fine diced
1 ea Mushrooms -- chopped
4 ea Swiss chard leaves & stems
2 sm Zucchini -- finely diced
4 ea Rosemary leaves -- fresh, or
1 t Rosemary -- dried; crushed
1 md Tomato -- peeled; seeded and
-chopped
1 tb Salt -- to taste
1 t Pepper, black -- ground fresh
-to taste

Put all the vegetables and the rosemary in a deep pan.
Cover with water and add salt and pepper to taste --
about 1 tblspn salt and 1 tspn pepper. Bring to a boil
gradually over low heat. Cover pot and simmer the soup
gently for 1-1/2 to 2 hours, or until all the flavors
are well blended. Taste and correct the seasoning.
Serve with crackers, cheese, or whatever you'd like. *
Examples of variations * First day: Enough soup for
four people. Serve as described above. Second day: Add
to the remainder another couple of peeled and chopped
tomatoes, a few leaves of finely chopped spinach,
another zucchini, and a few leftover cooked chickpeas.
Add a bit of grated lemon rind and a touch of onion
about 10 minutes before serving. Third day: For lunch,
the soup is good cold with a dollop of creme frai'che.
Fourth day: Add 2 or 3 peeled and diced beets, another
cup of finely chopped, cooked cabbage, 3 or 4 more
mushrooms, and if any, a little left over vegetable
broth cooked from another day. NOTE: Of course, if you
have some chicken or vegetable broth you can add it to
the soup. The secret is to have variations of color,
texture and flavor.



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