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End Of Month Vegetable Soup
1/2 Chinese cabbage
1/2 carrot
1/2 red bell pepper
1 yellow onion
4 potatoes (small)
1/8 lb. bacon pieces (for seasoning)
4 prosciutto end bits (for seasoningoptional)
5 stalks celery
1 bouquet garni (e.g., 1 tsp each of parsley and thyme, 1 or 2 bay leaves)
2 chicken or beef bouillon cubes (standard size, or 1 Knorr-type [2-cup size] cube)
2 cloves garlic
pepper (to taste)
1 c. white wine (optional)
Make the bouquet garni by tying the herbs up in a cheesecloth or coffee filter. Put a quart of water to boil with ½ tsp salt (I don't like to use too much salt if I use bouillon), the bouquet garni, and the bouillon. Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends. Bring this to a boil. Simmer 5 minutes. If scum forms on the surface, skim it off. Dice the potatoes and add to the boiling pot. Cut up everything else and add it. Add the wine. Adjust the liquid so that it covers the vegetables. After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective). Serves 6.
Fish, to taste right, must swim three times - in water, in butter, and in wine. ~Polish Proverb
A man named Ed Peterson is the inventor of the Egg McMuffin.
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