Summerfield Vegetable Soup
Published February 26, 1991
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
2 tablespoons butter
1 onion, sliced thin
2 cups thinly sliced mushrooms
2 cloves garlic, peeled and sliced
2 bulbs fennel, trimmed and sliced thin
1 red pepper, cored, seeded and cut in large pieces
Salt to taste
1 tablespoon chopped fresh marjoram, or ½ tablespoon dried
1 tablespoon chopped fresh oregano, or ½ tablespoon dried
4 sprigs fresh thyme, or ½ tablespoon dried
1 bay leaf
1 cup Italian plum tomatoes, fresh or canned, drained and chopped
2 cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock
½ pound fresh spinach, rinsed and chopped
½ cup sour cream
Freshly ground black pepper to taste
Freshly ground nutmeg to taste
Nutritional analysis per serving (6 to 8 servings)
11 grams carbs; 18 milligrams cholesterol; 122 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 3 grams fiber; 465 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a heavy soup pot over medium heat. Add onion, mushrooms, garlic, fennel and red pepper, and stir to coat with butter. Sprinkle with salt and cook until vegetables are limp and onion is transparent.
- Step 2
Add herbs and cook 1 minute, stirring. Add tomatoes and glace de veau. Bring to a simmer and cook, covered, 30 minutes. Add spinach and cook just long enough to wilt.
- Step 3
Process soup in a food processor, in batches if necessary. Add a little sour cream to each batch.
- Step 4
Return all the soup to the pot and bring back to a simmer. Add more salt, if desired, along with black pepper and nutmeg. Serve immediately.
Private Notes