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mrs london's vegetable soup

(1 rating)
billyhaze avatar
Recipe by
billy haze
@billyhaze
Philadelphia, PA

This soup is a gathering in of garden vegetables at their prime and cooked together for a matter of only minutes.The cabbage is cooked 60 seconds.All the vegetables retain their freshness garden color and crispness. The soup was served at Mrs London's Bakeshop and Restaurant,an important part of the scene at Saratoga Springs,New York,a summer resort town known for its racetrack,ballet,bottled water and symphony orchestra.Mrs London's has been referred to as a place right out of Paris is still in existence and was featured on the food network and Rachel Ray .Mrs London's also has a website

►
(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 10 Min

Ingredients For mrs london's vegetable soup

  • 2
    leeks,sliced (about 3cups)--white stalks plus 1 inch of the green part
  • 4 Tbsp
    butter
  • 1 c
    broccoli, fresh,cut or broken into florets
  • 1 c
    cauliflower,cut or broken into florets
  • 1 c
    small brussels sprouts, whole
  • 1 sm
    carrot,sliced thinly
  • 3 to 4 c
    rich chicken or beef stock,depending on thickness desired
  • 1 c
    cabbage,sliced thinly into 3 inch lengths,
  • 1/4 tsp
    freshly ground black pepper
  • 1 Tbsp
    fresh chervil or savory,finely chopped or 1 tablespoon of chopped fresh parsley

How To Make mrs london's vegetable soup

  • 1
    Saute sliced leeks in butter in a medium (3 quart)saucepan until soft and translucent.Add broccoli,cauliflower, Brussels sprouts,carrots and stock.
  • 2
    Bring to a gentle boil and cook for 5 minutes until vegetables are almost cooked.Do Not OVERCOOK-vegetables should remain crisp and not lose color.
  • 3
    Add cabbage and cook for 1 (one) additional minute--no more.Season to taste and stir in fresh chervil or savory or parsley.
  • 4
    Bring pot to the table and ladle into heated soup bowls.Serve with saltines or crusty peasant bread
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