2 ounces butter or margarine
2 leeks or onions
4 medium size carrots
3 turnips
4 potatoes.
half a medium sized head white cabbage
1 tablespoon salt or more according to taste
4 quarts of water
croutons
1/2 cup minced chervil, chopped
Croutons:
6 Tablespoons Olive Oil
2 minced garlic cloves
6 slices of French or Italian bread, sliced into cubes
Dash of dried (or fresh) thyme and parsley
St Nicholas Soup
"Soup sought is good, but given unsought is better." Old Proverb
Wash and peel the vegetables and slice into small pieces
Melt butter in a large soup pot. Add vegetables and salt and stir a few times. Turn off the heat, cover the pot and let it rest for about 15-20 minutes. Add water and bring to a boil. Reduce heat to medium low, cover pot and allow soup to cook slowly for about 30-40 minutes, stirring from time to time.
When soup is done, blend all in a blender until creamy and even. Serve hot, adding croutons* to each bowl and sprinkle some chervil on top.
Croutons:
Pour oil into a pot, add garlic, bread cubes and herbs and saute over low heat for 3-5 minutes stirring often
Remove croutons and keep warm in an oven until ready to use.
Croutons are especially useful in thick, creamy soups.
Tony Carter
014-05-03 Sector New York