Wednesday, October 13, 2004
Kitchen garden soup
My grandmothers both had kitchen gardens on their farms, gardens from which grew this and other great recipes.
Ingredients
1 bunch leeks
4 oz mushrooms
1 medium potato
1 tsp vegetarian bouillon
1/3 cup vermouth
2 Tbls soy spread
1 tsp cane sugar
2 1/2 cups water
1 oz smoked Gouda (soy cheese if vegan)
salt and pepper to taste
Preparation
Wash the potato and cut into 3/4" cubes. Bring to boil in 3 cups of water, turn off the heat and set aside covered.
Cut the root end from the leek and about 2-3" off the dark green end, discard. Slice the leek lengthwise an rinse between the layers, cut into 14" slices. Melt the soy spread in a pot and add the leek and sugar. Saute, stirring occasionally, on medium low until the leeks just start to brown.
Cut mushrooms into large chunks and add to the leeks, cook until the mixture is fully browned and semi-dry. Deglaze the pot with 1/3 Cup of vermouth and cook off the alcohol, add the water and bouillon.
Drain the potatoes and add to the soup, continue to cook 1/2 hour on medium low heat, salt and pepper to taste.
The staff and publishers of The Green Cutting Board wish to acknowledge the contribution of Donald Watson
who founded the Vegan Society in 1944, he coined the word Vegan.
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