Soup of Garden Greens - X-post

[Guest guest]

The photo of this soup looks delicious, and it sounds like a tasty

combination.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook *

 

Soup of Garden Greens w/ Parmesan Threads - New Joy of Cook

 

Recipe By : All About Vegetarian Cooking - Joy of Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Joy Of Cooking--Vegetarian Soups & Stews

Vegetarian Want To Try

 

Amount Measure Ingredient -- Preparation Method

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2 medium carrot -- peel, finely diced

2 medium zucchini -- finely diced

2 large onions -- finely diced

2 tablespoons olive oil

10 cups vegetable stock

2 teaspoons dried basil -- optional

1/2 teaspoon dried oregano -- optional

2 large eggs

1 cup parmesan cheese -- grated

6 large romaine leaves OR escarole -- shredded

1/3 cup fresh basil, packed -- minced

1/3 cup fresh parsley, packed -- minced

1 tablespoon fresh oregano, packed -- chopped

salt and pepper

 

In a large soup pot, cook carrots, zucchini, onions in olive oil, stirring,

over medium-low heat until wilted, about 10 minutes.

 

Add stock, and dried herbs if using instead of fresh. Boil, partially

covered, until the vegetables are tender, about 10 minutes.

 

Meanwhile beat together eggs and Parmesan cheese, and set aside.

 

Drop romaine or escarole leaves, fresh basil, fresh parsley, and fresh

oregano into the soup and simmer, uncovered, for 1 minute.

 

Remove the soup from the heat and whisk in the egg mixture, stirring slowly

so that it forms thin, firm threads. Season to taste with salt and pepper.

Serve hot.

 

Makes about 10 cups.

 

typos by Karin Baumgardner 1/3/01

 

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NOTES : Fresh herbs bring vibrance, while a good Parmesan cheese lends an

appealing nuttiness to this quick vegetable soup. Add and subtract

vegetables depending on what the garden and market yield. Serve with a

whole-grain bread.