mrs london's vegetable soup

Name: Mrs London's Vegetable Soup
Prep time: 5 min
Cook time: 10 min
Yield: 6
Ingredients: 2 - leeks,sliced (about 3cups)--white stalks plus 1 inch of the green part; 4 tablespoon(s) butter; 1 cup(s) broccoli, fresh,cut or broken into florets; 1 cup(s) cauliflower,cut or broken into florets; 1 cup(s) small brussels sprouts, whole; 1 small carrot,sliced thinly; 3 to 4 cup(s) rich chicken or beef stock,depending on thickness desired; 1 cup(s) cabbage,sliced thinly into 3 inch lengths,; 1/4 teaspoon(s) freshly ground black pepper; 1 tablespoon(s) fresh chervil or savory,finely chopped or 1 tablespoon of chopped fresh parsley

(1 RATING)

34 Pinches

billy haze

Philadelphia, PA

Updated on Nov 10, 2012

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

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prep time 5 Min

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make mrs london's vegetable soup

Step 1

Saute sliced leeks in butter in a medium (3 quart)saucepan until soft and translucent.Add broccoli,cauliflower, Brussels sprouts,carrots and stock.

Step 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.
Step 3

Add cabbage and cook for 1 (one) additional minute--no more.Season to taste and stir in fresh chervil or savory or parsley.
Step 4

Bring pot to the table and ladle into heated soup bowls.Serve with saltines or crusty peasant bread
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