Summerfield Vegetable Soup

Name: Summerfield Vegetable Soup
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons butter; 1 onion, sliced thin; 2 cups thinly sliced mushrooms; 2 cloves garlic, peeled and sliced; 2 bulbs fennel, trimmed and sliced thin; 1 red pepper, cored, seeded and cut in large pieces; Salt to taste; 1 tablespoon chopped fresh marjoram, or 1/2 tablespoon dried; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried; 4 sprigs fresh thyme, or 1/2 tablespoon dried; 1 bay leaf; 1 cup Italian plum tomatoes, fresh or canned, drained and chopped; 2 cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock; 1/2 pound fresh spinach, rinsed and chopped; 1/2 cup sour cream; Freshly ground black pepper to taste; Freshly ground nutmeg to taste

By Nancy Harmon Jenkins

Total Time: 1 hour 20 minutes
Rating: 4(10)
Comments: Read comments

Featured in: COOKS ON THE MAP - THIS MONTH: JAMIE NICHOLL, BRIGHTWOOD, VA.; Self-Taught Farmer, Self-Taught Cook

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

2tablespoons butter
1onion, sliced thin
2cups thinly sliced mushrooms
2cloves garlic, peeled and sliced
2bulbs fennel, trimmed and sliced thin
1red pepper, cored, seeded and cut in large pieces
Salt to taste
1tablespoon chopped fresh marjoram, or ½ tablespoon dried
1tablespoon chopped fresh oregano, or ½ tablespoon dried
4sprigs fresh thyme, or ½ tablespoon dried
1bay leaf
1cup Italian plum tomatoes, fresh or canned, drained and chopped
2cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock
½pound fresh spinach, rinsed and chopped
½cup sour cream
Freshly ground black pepper to taste
Freshly ground nutmeg to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Melt butter in a heavy soup pot over medium heat. Add onion, mushrooms, garlic, fennel and red pepper, and stir to coat with butter. Sprinkle with salt and cook until vegetables are limp and onion is transparent.
Step 2
Add herbs and cook 1 minute, stirring. Add tomatoes and glace de veau. Bring to a simmer and cook, covered, 30 minutes. Add spinach and cook just long enough to wilt.
Step 3
Process soup in a food processor, in batches if necessary. Add a little sour cream to each batch.
Step 4
Return all the soup to the pot and bring back to a simmer. Add more salt, if desired, along with black pepper and nutmeg. Serve immediately.