| 1 | Make the bouquet garni by tying the herbs up in a cheesecloth or coffee filter. |
| 2 | Put a quart of water to boil with about ?t salt (i don"t like to use too much salt if i use bouillon), the bouquet garni and the bouillon. |
| 3 | Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends. |
| 4 | Bring this to a boil. |
| 5 | Simmer 5 minutes. |
| 6 | If scum forms on the surface, skim it off. |
| 7 | Dice the potatoes and add to the boiling pot. |
| 8 | Cut up everything else and add it. |
| 9 | Add the wine. |
| 10 | Adjust the liquid so that it covers the vegetables. |
| 11 | After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective). |
| 12 | Notes: * soup with a mixture of vegetables -- i had an eclectic mixture of vegetables going bad in the refrigerator, so i collected them and came up with this soup. |
| 13 | It was very good, so i would like to share it with you all. |
| 14 | Caveat: i rarely measure anything, so be careful of quantities. |
| 15 | * this will serve 6 people at once, or 2 people for three days. |
| 16 | It ages well in the refrigerator. |
| 17 | : difficulty: easy. |
| 18 | : time: 10 minutes preparation, 1 hour simmering. |
| 19 | : precision: no need to measure. |
| 20 | : author: andy albert : |
