Autumn Vegetable Soup

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* Exported from MasterCook *

 

Autumn Vegetable Soup

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 49

Serving Size : 5 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or oil -- up to 2

(olive or canola)

1 1/2 cups chopped leeks

1 1/2 cups quartered Brussels sprouts

1 large carrot -- chopped

1 stalk celery -- chopped

1 large potato -- chopped

1 cup peeled chopped acorn or butternut squash

(and/or pumpkin and/or sweet potato)

3/4 teaspoon salt -- (adjust to taste.)

freshly ground black pepper -- to taste

cayenne -- to taste

2 large garlic cloves -- minced

3 cups stock or water

1 cup chopped Swiss chard or collard greens -- (packed)

1 large firm tomato -- chopped

1 bell pepper -- chopped

green or red or yellow

1 1/2 teaspoons dried dill

1/2 teaspoon dried marjoram

1/2 teaspoon basil

2 teaspoons soy sauce -- (or to taste)

1 tablespoon fresh lemon juice

1/2 cup sour cream or yogurt

room temperature -- (optional)

sunflower seeds -- for garnish

minced fresh parsley -- for garnish

 

Preparation time: 45 to 50 minutes, much of which is simmering

time. Yield: 5 to 6 servings.

 

The vegetables in this soup are subject to many variations, additions,

substitutions, etc. This is a good opportunity to experiment with some of

those fringe vegetables you may have been reluctant to try. Consider using

slices or chunks of turnip, rutabaga, kohlrabi, parsnip (surprisingly sweet

and benign!) or sunchoke (also called Jerusalem artichoke).

 

A food processor fitted with the slicing attachment will reduce the

vegetable preparation time. Also, many of the vegetables can be chopped or

sliced a day or two ahead. Store them in plastic bags or airtight

containers in the refrigerator. (Store cut potatoes in a container of

water so they won't discolor.)

 

1. In a soup pot or Dutch oven, cook the first 11 ingredients (everything

through the garlic) over moderate heat, covered, for 10 to 15

minutes. Stir intermittently.

 

2. Add stock or water. Bring to a boil, lower to a simmer. Cover and let

it cook slowly until everything is tender (another 15 to 20 minutes).

 

3. Add Swiss chard or greens, tomato chunks, and chopped bell

pepper. Simmer about 5 more minutes.

 

4. Add herbs, soy sauce, and lemon juice, and continue to simmer another 3

to 5 minutes.

 

5. If you choose to add the sour cream or yogurt, stir it in just before

serving. Garnish each bowlful with sunflower seeds and parsley.

 

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