Free Recipe Market Vegetable Soup

Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Market Vegetable Soup Recipe

3 tb Unsalted butter
5 Carrots; thinly sliced
4 md Onions, halved & thinly
3 Leeks, halved lengthwise &
-sliced 1/2 thick
1 md Turnip; quartered & peeled &
4 lg Garlic cloves; thinly sliced
1 sm Jalapeno pepper; seeded and
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

Market Vegetable Soup Preparation

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)

How Do You Cook Market Vegetable Soup?

If you know another way to cook Market Vegetable Soup please make a comment in the form below to help other free recipe users make the best of this free recipie.