See Also: Soups · Vegetable Dishes
Delicate Vegetable Soup
From Dorothy McNett's recipes at www.dorothymcnett.com.
2-3 fresh, young carrots
2-3 green onions
2-3 small white potatoes
2-3 cloves garlic
3-4 radishes
small quantity of fresh, tender greens such as spinach or baby salad mix
4 cups good quality chicken or vegetable stock
1/2 teaspoon salt
1/4 teaspoon white pepper
creme fraiche for garnish
fresh herb leaves
Prepare vegetables by washing and scrubbing or peeling, as necessary. Cut into tiny pieces and place in a glass or ceramic batter bowl. Cover and microwave on high, using 5 minutes per pound as a guide. When done, set aside. Combine the broth, salt and pepper in heavy bottomed 2-3 quart saucepan and heat to nearly boiling. Stir in the vegetables. Reduce to simmer to blend the flavors, about 5 minutes. Taste, correct the seasonings as needed. It depends on the stock you used...may need more salt, more pepper. Serve in flat soup plates and garnish with a swirl of creme fraiche and a sprinkling of garden fresh herbs.
Recipe created 1995-03-21.
