Summer of winter Maltese soup.
4 cups each chopped cabbage or parsnips; zucchini or cauliflower; and romaine and spinach leaves
2 cups chopped green beans or kohlrabi
1/2 cup chopped green bell pepper or celery
1/2 cup (1/4 lb.) butter or margarine
1 medium-size onion, minced
6 cups regular-strength chicken broth
In a food processor, coarsely puree one at a time cabbage, zucchini, romaine, spinach, green beans, and bell pepper. Melt butter in a 5- to 6-quart pan over medium-high heat. Add cabbage, zucchini, beans, pepper, and onion. Cook uncovered, stirring often, until vegetables begin to brown, about 25 minutes. Add broth, stirring constantly, and bring to a boil. Add romaine and spinach; return to a boil.
Pour soup into a 4- to 5-quart oven-proof tureen or bowl. Break eggs onto surface of soup. Bake, uncovered, in a 350[deg.] oven until whites are firm and yolks soft when touched, about 12 minutes. Makes 8 serving.
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|Date:||Jul 1, 1984|
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