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With the gloomy weather we've been having since Spring started
I'm determined to stay in the 'sunshiney' state of mind and
repeating the 'showers bring flowers..' mantra. It's still a
bit early for planting pots of annuals but I picked up silks
for the vase ready in my view to keep me in the mood and I'm
getting the pots ready for herbs.

I'll dish up this nice SPRINGTIME VEGGIE SOUP recipe today I
hope you enjoy. I might even do some croissants on the side
(or just thaw a tray of Hawaiian rolls I keep on hand those
sure are convenient and I love the hint of sweet in them.)

Enjoy!
Marzee

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RECIPE: SPRINGTIME VEGGIE SOUP

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INGREDIENTS:
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper

DIRECTIONS:
In medium saucepan, heat oil over medium-high heat. Add
scallions, garlic, turnips, potatoes, and carrots. Cover and
cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce
heat and simmer 15 minutes. Add asparagus and peas and cook
another 5 minutes. Puree half the soup with watercress and
return it to remainder of soup. Stir in tarragon vinegar,
taste for salt and pepper, and serve.

Category: Soups, Vegetables approx 6 servings



*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

SPRING VEGGIES: In the height of Radish season, if you
don't have the luxury of the pulling them straight from
the garden... here's how to get the most out of the next
best thing:

Look for red globes sold in batches with their greens
still attached. Fresh looking greens are a good sign of
quality, and they're edible as well! Fix a radish and
broccoli slaw by grating broccoli stems, radishes and
carrots. Marinate the grated vegetables in a mixture of
soy sauce, sesame oil, de-fatted chicken stock, rice wine
vinegar, grated ginger root, a smashed garlic clove and
toasted sesame seeds. Remove the garlic before serving.

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