*  Exported from  MasterCook  *

               Four-Day Vegetable Soup By James Beard  Chef

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         Onion; peeled -- fine chopped
   3      each          Garlic cloves -- peeled and
                        chopped
   2      cups          Cabbage -- cooked and finely
   2      each          Carrots; peeled -- shredded
   1      small         Turnip; peeled -- fine diced
   1      each          Mushrooms -- chopped
   4      each          Swiss chard leaves & stems
   2      small         Zucchini -- finely diced
   4      each          Rosemary leaves; fresh -- or
   1      teaspoon      Rosemary; dried -- crushed
   1      medium        Tomato; peeled -- seeded and
					
   1      tablespoon    Salt -- to taste
   1      teaspoon      Pepper, black -- ground fresh
                        taste

James Beard's 4-Day Vegetable Soup 
 Invented on a cold Winter day in France. "You can use this recipe as is or for totally
 distinctive products. This recipe is not to be slavishly followed but is to serve as a 
starting point for your own ideas. The name comes from the fact that I used it on 4
 consecutive days while living in France."   James Beard 
 Makes: 8 cups 
 * Directions * 
 Put all the vegetables and the rosemary in a deep pan. Cover with water and add
 salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for
 1-1/2 to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning.

 Serve with crackers, cheese, or whatever you'd like.

 * Examples of variations * 
 First day: Enough soup for four people. Serve as described above.

 Second day: Add to the remainder another couple of peeled and chopped tomatoes,
 a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked
 chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.

 Third day: For lunch, the soup is good cold with a dollop of creme frai'che.

 Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped,
 cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable
 broth cooked from another day.

 NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup.

 The secret is to have variations of color, texture and flavor.


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