Market Vegetable Soup

Yield: 6 Servings
Categories: Soups, Stews
3tbUnsalted butter
5Carrots; thinly sliced
4mdOnions, halved & thinly sliced
3Leeks, halved lengthwise & sliced 1/2" thick
1mdTurnip; quartered & peeled & sliced
4lgGarlic cloves; thinly sliced
1smJalapeno pepper; seeded and minced
2tsSalt
1/2tsFresh thyme -or-
1/4tsDried, crumbled thyme
1/2tsFresh marjoram -or-
1/4tsDried, crumbled marjoram
1 1/2lbRusset potatoes; peeled, quartered & thinly sliced
8cChicken stock; unsalted
1cMilk
1/4tsNutmeg; freshly grated
Fresh ground pepper
1 1/2lbEscarole; thick stems removed & leaves cut into 1/2" strips -or-
3bnArugula, stemmed; coarsely shredded
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