Great Green Soup

Name: Great Green Soup
Yield: 8 servings
Cuisine: French
Ingredients: 1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices; ½ medium head broccoli, florets only; 1 small cucumber, peeled and cut across in ¼-inch slices; 3 pounds peas in the pod, shelled, or 1 10-ounce box frozen tiny peas, defrosted and drained; 1 pound mashing potatoes, peeled and cut across in ¼-inch slices; 1 small bunch parsley, leaves only; 1 medium bunch watercress, leaves only; ½ small green cabbage, cored and shredded; 6 cups chicken stock, homemade or commercial; 5 teaspoons kosher salt, less if using commercial stock; 1 teaspoon white-wine vinegar; 20 basil leaves, washed and cut across in narrow strips; Lots of freshly ground black pepper

By Barbara Kafka

Published February 17, 1998

Total Time: 1 hour
Rating: 4(11)
Comments: Read comments

Featured in: Hot and Cold Varieties of Vichyssoise

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Ingredients

Yield:8 servings

1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices
½ medium head broccoli, florets only
1 small cucumber, peeled and cut across in ¼-inch slices
3 pounds peas in the pod, shelled, or 1 10-ounce box frozen tiny peas, defrosted and drained
1 pound mashing potatoes, peeled and cut across in ¼-inch slices
1 small bunch parsley, leaves only
1 medium bunch watercress, leaves only
½ small green cabbage, cored and shredded
6 cups chicken stock, homemade or commercial
5 teaspoons kosher salt, less if using commercial stock
1 teaspoon white-wine vinegar
20 basil leaves, washed and cut across in narrow strips
Lots of freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
In a medium saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage and stock. Bring to a boil. Lower the heat, and simmer until all the vegetables are tender, about 20 minutes.
Step 2
Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the reserved liquid. Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours.
Step 3
Stir in the basil and pepper. Bring to a boil. Lower the heat, and simmer for 1 minute.

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