Subj : Summer Vegetable Soup
To   : All
From : Ben Collver
Date : Sun Mar 05 2023 10:46:10

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 puree.

  Heat the butter in a heavy skillet and cook onions, with salt, 8
  minutes. Add other vegetables in order of appearance, sauteeing
  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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