Wednesday, June 17, 2009

Spring Summer Soup



Because our children will eat only so many salads.


Summer Soup, adapted from Edward Harris Heth's Spring Soup

2 large potatoes, peeled and sliced
2 carrots, peeled and sliced
3 T. margarine
1 quart chicken stock or broth made from dairy-free bouillon
2 cups fresh, young greens (I use the baby salad mix that comes in our CSA box.), cut into ribbons
1 teaspoon fresh rosemary (or chervil or basil), chopped
rind and juice from half a lemon
salt and pepper

Fry the potatoes and carrots in margarine just until golden. Add the chicken stock/broth and boil until the vegetables are tender. Puree with a stick blender. Add the greens, herbs, and lemon juice and rind and simmer for 10 minutes. Season to taste with salt and pepper. Serve with BLTs.

13 comments:

  1. Nice recipe! Will have to try it.

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  2. I can eat soup all year round!

    It's always freezing with the A/C in my office, so I bring soup a lot during the summer

    I love this soup, so easy and healthy!

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  3. I ate the leftovers cold, and that was good too.

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  4. Mmm, that looks really good and healthful. I will be saving this recipe and trying it soon. Thanks for sharing.

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  5. Thanks for sharing this. My family LOVES soup and this recipe looks wonderful.

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  6. Mmm sounds good! I love a good summer soup :)

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  7. Ha! I like your "leave your comment note" I have three little ones too!
    We are a soup loving family, this one sounds great!!

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  8. Oh, that sounds de-licious! I may have to try that recipe out sometime.

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