kjm@ut-ngp (Andy Albert) (11/13/86)
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.
.RH MOD.RECIPES-SOURCE LEFTOVER-SOUP SP "11 Apr 85" 1986
.RZ "END-OF-MONTH VEGETABLE SOUP" "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.
It was very good, so I would like to share it with you all.
Caveat: I rarely measure anything, so be careful of quantities.
.IH "Serves 6"
.IG "\(12" "Chinese cabbage"
.IG "\(12" "carrot"
.IG "\(12" "red bell pepper"
.IG "1" "yellow onion"
.IG "4" "potatoes"
(small)
.IG "1/8 lb" "bacon pieces" "40 g"
(for seasoning)
.IG "4" "prosciutto end bits"
(for seasoning\(emoptional)
.IG "5 stalks" "celery"
.IG "1" "bouquet garni"
(e.g.,
.AB "1 tsp" "5 ml"
each of \fIparsley\fP and \fIthyme\fP, 1 or 2 \fIbay leaves\fP)
.IG "2" "chicken or beef bouillon cubes"
(standard size, or 1 \fIKnorr-type\fP
.AB "[2-cup" "[5-dl"
size] cube)
.IG "2 cloves" "garlic"
.IG "" "pepper"
(to taste)
.IG "1 cup" "white wine" "250 ml"
(optional)
.PH
.SK 1
Make the \fIbouquet garni\fR by tying the herbs up in a cheesecloth or
coffee filter. Put a quart of water to boil with
.AB "\(12 tsp" "2 ml"
salt (I don't like
to use too much salt if I use bouillon), the \fIbouquet garni\fR, and the
bouillon.
.SK 2
Dice the onion, mince the garlic, and add these to the soup together with
the bacon and/or prosciutto ends.
.SK 3
Bring this to a boil. Simmer 5 minutes. If scum forms on the surface, skim
it off.
.SK 4
Dice the potatoes and add to the boiling pot.
.SK 5
Cut up everything else and add it. Add the wine.
.SK 6
Adjust the liquid so that it covers the vegetables.
After it boils again, adjust the seasoning and simmer for about an
hour, or until it is done (this is quite subjective).
.NX
This will serve 6 people at once, or 2 people for three days.
It ages well in the refrigerator.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 1 hour simmering.
.I Precision:
no need to measure.
.WR
Author: Andy Albert
Posted by: Ken Montgomery "Shredder-of-hapless-smurfs"
University of Texas Computer Center, Austin TX
{ihnp4, allegra, seismo!ut-sally}!ut-ngp!kjm kjm@ut-ngp.ARPA