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Recipe Site - Famous Cooking Recipes: [world_famous_recipes] Four Day Vegetable Soup

Friday, October 22, 2004

[world_famous_recipes] Four Day Vegetable Soup






Four-Day Vegetable Soup

1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 cups cabbage, cooked and finely chopped
2 carrots, peeled and shredded
1 small turnip, peeled and finely diced
1 chopped mushroom
4 swiss chard leaves and stems
2 small zucchini, finely diced
4 rosemary leaves, fresh, OR
1 tsp dried and crushed rosemary
1 md tomato, peeled, seeded, and chopped
1 Tbs salt or to taste
1 tsp pepper, ground fresh to taste

Put all the vegetables and the rosemary in a deep pan.
Cover with water and add salt and pepper to taste --
about 1 Tbs salt and 1 tsp 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.

[Non-text portions of this message have been removed]






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