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  Recipe Home » Soups » Four-Day Vegetable Soup By James Beard~ Chef
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  Four-Day Vegetable Soup By James Beard~ Chef
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 369
Ingredients:
1 large Onion, peeled; fine chopped
3 each Garlic cloves, peeled and finely chopped
2 cup Cabbage, cooked and finely chopped
2 each Carrots, peeled; shredded
1 small Turnip, peeled; fine diced
1 each Mushrooms, chopped
4 each Swiss chard leaves & stems
2 small Zucchini, finely diced
4 each Rosemary leaves, fresh, or
1 tsp Rosemary, dried; crushed
1 medium Tomato, peeled; seeded and chopped
1 tbsp Salt, to taste
1 tsp Pepper, black, ground fresh to taste
Instructions:
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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