Vegetarian vegetable soup?

[mmcnealy]

HELP!

Anybody got a good vegetarian vegetable soup recipe that they'd be willing to share? Needs to feed 15-20 people. Doesn't have to be SCA period, but that would be a definite plus.

I've been looking and looking and have come up empty handed. Worse comes to worse, I'll just make something up and play with it until it tastes good.

Comments

[peronel.livejournal.com]

I'm vegetarian, and love soup, so should be able to help.

Off the top of my head, for "period" things I can think of peas pottage and onion pottage. I'm reasonably sure I've seen a recipe for something and almond, too.

For non-period, I have great recipes for a bean and tomato soup, as well as a roasted tomato and garlic soup. Both are fantastic.

Let me know if you'd like any of the above, or if there are any specific vegetables you'd like soup recipes for.

Peronel.

[mmcnealy.livejournal.com]

Wonderful!
I've been looking for a root vegetable soup, with carrots, turnips and parsnips. A soup made with vegetables that would still have been in the cellar at the end of winter.

I'm thinking of making a good vegetable broth, pan roasting the vegetables along with some onions, garlic and celery, then cooking them in the broth, water and a little wine. I know that a soup made with chicken or beef broth would taste good made like this, just not sure about the vegetable broth. Does this sound good to you? Any suggestions?

[ciorstan.livejournal.com]

I happened to see a cooking show a while back that the guy said that anything in your refrigerator drawer that had leaves/roots would make a good tasting vegetable stock. He also said that adding a box of mushrooms to one's veggie stock intensified the flavors.

The recipe was a quantity of stuff, not necessarily perfectly fresh (read: clean out your fridge!) and throw it into your stockpot. He said that lettuce, celery, cabbage, carrots, leeks, onions-- all were good for this. Add herbs to taste (I like a little rosemary and sage and whole peppercorns and peeled garlic cloves). Bring to a gentle boil and simmer until the veggies wilt (not to SQUISH stage). Strain out anything solid, and there's your stock. You can boil it down to intensify the flavor, but then your yield is not so large a quantity.

Adjust salt to taste, natch.

[ursula]

Dried porcini mushrooms are a great addition to a vegetable broth (or a way to make one quickly, if you're out).

[ornerie.livejournal.com]

here's a perioide one. leave out the kielbasa for vegetarians. its tasty stuff, and for a long time it was what we did for peasants revel. use a high quality broth like Swansons or pacifica, of course! :)

if you want period ones, I have a couple but not many. most of the period recipes use beef broth, etc. you could of course do funges and frumenty but that's not a soup

anyway, here's the peasant stew recipe (its really a very chunky soup)
* Exported from MasterCook *

Peasant Stew

Recipe By : AM
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup olive oil
2 1/2 each large onion -- chopped
1/3 cup garlic -- minced
1 3/8 quarts fresh italian parsley -- minced
5 each zucchini -- sliced
10 each carrots -- sliced
15 stalks celery -- sliced
2 1/2 pounds mushrooms -- sliced
5 cans garbanzo beans -- drained
10 bottles mid quality beer (Henry Weinharts?)
5 pounds precooked turkey kilbasa -- sliced
5 each tart apples -- chopped
1 2/3 tablespoons whole mustard seed
1 2/3 tablespoons dried savory
1 2/3 tablespoons dried sage
1 2/3 tablespoons dried thyme
1 2/3 tablespoons dried rosemary
1 2/3 tablespoons dried oregano
to taste salt
to taste pepper
to cover water
1 3/8 quarts uncooked pearl barley or bulgar
3 3/4 quarts veggie broth

1. prepare barley by cooking in veggie broth. Put in ziplock baggies.
2. On site, heat oil in a large pot.
3. Prep the veggies in the order given, and add in the order given. Sautee each briefly while you chop the next and add it.
4. add the seasonings, and the beer.
5. Add water to cover (about 10 cups).
6. Adjust the seasonings, especially the salt and pepper.
7. Simmer for about 30 minutes.
8. Stir in the barley and heat through.

More barley makes for a thicker stew.

[mmcnealy.livejournal.com]

Thanks!
Can I have your recipe for mushroom pate too?

[ornerie.livejournal.com]

sure :)
Anne-Marie’s Mushroom Paté

1 cup slivered almonds
¼ cup butter
1 small onion, chopped
1 large clove garlic, minced
1 tsp fresh thyme
salt
white pepper
¾ lb white mushrooms, chopped
2 T or as needed olive oil

on a cookie sheet, toast the almonds for about 8 min at 350 degrees. Do not let them burn.

Melt the butter in a large sauté pan and add the onion, garlic, mushrooms, and thyme. Season with salt and pepper to taste. Saute over medium heat until onion is clear and almost all the liquid is evaporated.

In a Cuisinart, process the almonds until they form a paste. Add the onion and mushroom mixture and process until smooth. Add oil until desired consistency is reached. Adjust seasoning as desired.

Chill at least one hour and serve at room temperature on crackers or toast rounds. Can also be used as a duxelle filling for Beef Wellingtons.

[mmcnealy.livejournal.com]

Excellent! Thanks so much!

[ornerie.livejournal.com]

de rien :)

[ursula]

Cooking chickpeas or lentils in water also makes a good broth. This set of recipes from the Florilegium includes a medieval chickpea recipe:

http://www.florilegium.org/files/FOOD/soup-msg.html

Cariadoc's miscellany has a bunch of medieval middle Eastern lentil recipes along the lines of "cook lentils, add oil, vinegar, spices, and whatever vegetables you have lying around"; I've seen a similar Roman one. I have a modern North African vegetable stew recipe which I like and which uses 1/2 cup of chickpeas and a very medieval mix of spices (cinnamon, turmeric, saffron, and a pinch of non-medieval cayenne) along with lots of vegetables, if you're interested.

[mmcnealy.livejournal.com]

Thanks for the pointer to Cariadoc's miscellany, I'd forgotton about those and found a great recipe for a turnip soup. :)

I think I'm all set now, but thanks for the pointer to the recipes.

[ursula]

You're welcome!