Four-Day Vegetable Soup By James Beard, Chef

Recipe Ingredients

1		Onion; peeled - fine chopped (large)
3		Garlic cloves - peeled and
		Chopped
2 cups	474ml	Cabbage - cooked and finely
2		Carrots; peeled - shredded
1		Turnip; peeled - fine diced (small)
1		Mushrooms - chopped
4		Swiss chard leaves & stems
2		Zucchini - finely diced (small)
4		Rosemary leaves; fresh - or
1 teaspoon	5ml	Rosemary; dried - crushed
1 teaspoon	5ml	Tomato; peeled - seeded and (medium)
1 tablespoon	15ml	Salt - to taste
1 teaspoon	5ml	Pepper - black, ground fresh
		Taste

Recipe Instructions

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

Source:
Something Different by Dana Jacobi for AICR Nov 10, 1997

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