Vegetable and Herb Soup

[donna]

Vegetable and Herb Soup

2 medium leeks
3 medium zucchini
2 medium celery stalks
2 teaspoons fresh thyme leaves
1 cup fresh spinach
2 tablespoons butter
24 baby carrots
7 cups vegetable broth
large strip of lemon peel
1 cup shelled fresh green peas
salt and pepper

Wash vegetables. Cut leeks into small pieces. Chop zucchini, celery and thyme. Shred spinach with hands. Set aside.

Melt butter in soup kettle. Add carrots, leeks and celery. Cover and cover over low heat for 10 minutes, stirring occasionally with wooden spoon.

Add broth, zucchini, lemon peel, and thyme. Bring to boil, then reduce heat and simmer until vegetables are tender, 20 to 30 minutes.

Add peas and spinach to soup. Season with salt and pepper. Simmer for additional 20 minutes. Take out lemon peel.

Serve hot.

From: "Hasty Pudding, Johnnycakes, and Other Good Stuff" by Loretta Frances Ichord, page 29.

 

[donna]

Spring and early summer were the times fresh vegetables and herbs were available to early settlers and colonists. Since there was no canned vegetable broth in those days, they made their own. To make the broth a variety of vegetables were sautéed in butter and then added to a pot of water. After the water was brought to a boil, the pot was moved farther away from the fire to simmer for several hours. The mixture was strained and the vegetables removed, leaving the broth clear.

The above recipe made a good Portable Soup.

 

[donna]

Since mention of soup, thought bump this recipe for a delicious vegetable soup with herbs.