kjm@ut-ngp.UUCP (Ken Montgomery) (01/22/85)
[Eat your Heart Out!!!!!!!]
I had a bunch of veggies going bad in the fridge last week, so
I collected them and came up with a soup. It was very good, so
I would like to share it with you all.
My caveat is that I rarely measure anything (especially when I
am inventing), so use your judgment.
End of the Month Veggie Soup
1/2 Chinese Cabbage
1/2 Carrot
1/2 Red bell pepper
1 Onion
4 potatoes (small)
4 slab bacon end bits for seasoning
4 prosciutto end bits for seasoning (optional)
5 stalks celery
1 Bouquet garni (1 tsp. ea parsley and thyme, 1 or 2 Bay leaves)
(These you tie up in a cloth bag or an el cheapo coffee filter
on a string)
2 standard chicken or beef bouillon cubes, or 1 KNORR-type (2 cup
size) cube.
2 Cloves garlic
Pepper to taste
"Spike" or "Vege-Sal" seasoning to taste if you like it
1 cup white wine (if desired)
Put a quart of water on to boil with some salt (I don't like to use too
much salt if I use bouillon), the bouquet garni, and the bouillon.
Dice the onions, Mince the garlic and add these to the soup together
with the bacon and/or prosciutto ends.
Bring this to a boil.
If the water becomes "scummy" from the pork, remove the scum.
Dice the potatoes and add.
Cut up the rest of the stuff and add it.
Add the wine.
Adjust the liquid so that it covers the veggies.
After it boils again, adjust the seasoning and simmer for about an hour, or
until it is done (this is quite subjective).
This will serve 6 people at once, or 2 people for three days. It ages
well in the refrigerator.
Comments on how this recipe worked for others, or suggestions for modification
are appreciated!
BON APETIT!!
--
Andy Albert
[Posted by...]
Ken Montgomery "Shredder-of-hapless-smurfs"
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