Four-day vegetable soup by james beard, chef Recipe

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Four-day vegetable soup by james beard, chef

Artist:	_	Yield:	8
Categories:	Jams & Jellies, Soups & Stews, Vegetables, Vegetarian	Rating:	0
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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	med	Tomato, peeled, seeded and
		-chopped
1	tbsp	Salt, to taste
1	tsp	Pepper, black, ground fresh
		-to taste

Procedures:

1	Put all the vegetables and the rosemary in a deep pan.
2	Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper.
3	Bring to a boil gradually over low heat.
4	Cover pot and simmer the soup gently for 1-?to 2 hours, or until all the flavors are well blended.
5	Taste and correct the seasoning.
6	Serve with crackers, cheese, or whatever you"d like.
7	* examples of variations * first day: enough soup for four people.
8	Serve as described above.
9	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.
10	Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.
11	Third day: for lunch, the soup is good cold with a dollop of creme frai"che.
12	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.
13	Note: of course, if you have some chicken or vegetable broth you can add it to the soup.
14	The secret is to have variations of color, texture and flavor.