2 ribs of celery
1 medium onion
1 or 2 large carrots
small handful of green beans
1 bunch Swiss Chard
1 fennel bulb
1 Napa cabbage
1 red potato
1 Yukon gold potato
1 clove garlic
2 c. water
1 T. chicken soup base or 2 bouillon cubes
salt and pepper
Prepare the vegetables: Wash everything well, and if needed, trim off unpleasant bits.
Peel and chop the parsnip, turnip and carrots. Chop the celery, chard, scallions, beans, zucchini, tomato, fennel bulb, cabbage. Cut potatoes into cubes (do not peel). Mince garlic.
Heat 1 -2 T. butte in a large heavy pot. Sizzle the minced garlic for a minute, careful not to burn. Add the water to arrest cooking. Stir in the chicken base.
Pile in all the vegetables and toss. They will not be submerged; not to worry. Bring the water to a simmer, cover and cook for 10 minutes. Take off the lid and stir again; the vegetables will have wilted and should now be collapsed into the liquid. Add another cup of water and some bouillon if things don’t look right.
Add salt and pepper lavishly.
Cover again and simmer for 1 hour, occasionally stirring and monitoring the liquidity.
Remove from heat. Let cool a bit. Use an immersion blender to break down the vegetables until you have a thick soup with flecks of vegetable. Taste for sale and pepper.
Bring back to a simmer and stir in 1 – 2 T. butter.
Serve hot with Irish Soda Bread.Print This Post