russian vegetable soup

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* Exported from MasterCook *

 

Russian Vegetable Soup

 

Recipe By :Gregg R. Gillespie

Serving Size : 8 Preparation Time :0:00

Categories : New Import Specific Course

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon butter or margarine

1 medium red onion -- chopped

3 medium potatoes -- peeled and thinly sliced

2 parsnips -- peeled and sliced

1 cup sliced carrots

2 cups finely sliced red cabbage

2 tablespoons minced fresh parsley

1 pinch crushed dried basil

1 pinch crushed dried oregano

1 pinch crushed dried rosemary

1/2 teaspoon fresh grated nutmeg

4 cups vegetable stock

salt and pepper -- to taste

LEEK GARNISH:

1 small leek; trimmed -- cut into matchsticks

1 tablespoon butter or margarine

 

1. Melt 1 tablespoon butter in a saucepan, add the onion, potatoes, parsnips,

carrots, and cabbage. Cover and simmer over a low heat, stirring several times,

for about 10 minutes. Add the parsley, basil, oregano, rosemary, nutmeg, and

stock. Bring to a boil, then reduce to a simmer, cover and cook, stirring

occasionally, for about 30 minutes.

 

2. Remove from heat, cool slightly, and puree in a blender or food processor.

 

3. Return to the heat, heat through, and serve.

 

4. GARNISH: Melt the butter in a skillet or saucepan, and saute the leeks,

stirring frequently, until crisp. Garnish the soup.

 

Source:

" Three-hundred-sixty-five vegetarian soups "

Copyright:

" Gillespie (2002 Sterling) ISBN 0806993987 "

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Per Serving (excluding unknown items): 212 Calories; 5g Fat (21.4% calories from

fat); 5g Protein; 38g Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 863mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : HEARTY SOUPS. Autumn. Yield: about 6 to 8 servings

 

Nutr. Assoc. : 0 0 0 0 0 4920 0 3091 3133 3152 962 0 0 0 3891 0