• summer vegetable soup

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Sun Mar 5 16:49:37 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Summer Vegetable Soup
    Categories: Soups, Vegetarian
    Yield: 4 Servings

    1 qt Milk; warmed
    2 c Water
    2 lg Potatoes
    2 md Carrots; diced into little
    -cubes
    2 Ears sweet corn; cut off the
    -cob
    1 1/2 c Diced onion
    1 c Fresh peas
    1 c Diced broccoli
    1 Green pepper; diced
    2 sm Zucchini; (5-6" long), diced
    3 tb Butter
    1 1/2 ts Salt
    1/4 ts Black pepper
    Fresh thyme; (or 1/2 ts
    -dried)
    1/4 ts Nutmeg
    Early green beens; chopped,
    -(optional)
    Summer squash; (optional)
    Fresh herbs; chopped, esp.
    -basil or marjoram,
    -(optional)

    This soup is subtle and exquisite made with tiny baby vegetables,
    fresh from the garden, but it can still be delicious in the dead of
    winter, using whatever produce is available--and frozen peas and
    corn. --Susan Harville

    Scrub and dice the potatoes. Cook them in 2 c water until soft. Mash
    them or purée them in the blender--in either case, include their
    cooking water.

    Add the peas and corn to the potato purée.

    Heat the butter in a heavy skillet and cook onions, with salt, 8
    minutes. Add other vegetables in order of appearance, sautéeing
    about 8 minutes after each addition. When all the vegetables are
    tender and brightly-colored, add to first mixture.

    Slowly add the warm milk to the soup. Add seasonings to taste. Gently
    heat the soup through (don't cook it, just heat it) and serve
    immediately--with a good dark rye bread.

    Recipe by Moosewood Cookbook

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