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.