Winter Vegetable Soup

A Weekend at the Staggering Hedgehog Inn
Prepared by Cristiana inghen Mec-Bead
Served at MAYDAY event in Ruantallan
May 2005

Le Viandier de Taillevent

Of other small pottages. Small pottages such as greens of chard; cabbages; turnips; leeks; veal with Yellow Sauce; pottages of scallions without anything else; peas; milled, lbed, or sieved beans with or without the pod; pork intestine; soup with pork pluck (women are mistresses of it, and each knows how to make it); -these I have not put in my viandier, for one knows well how they should be eaten.

½ lb chard (4 cups)
½ lb Kale (4 cups)
1 onion
2 garlic cloves
2 tbsp olive oil
1 parsnip
1 rutabaga
1 turnip
2 celery stalks
2 carrots
2 tsp lemon juice
2 tsp basil
2-4 cups stock or broth

1. Steam chard and kale until tender. Drain well.
2. Chop onion. Mince garlic. Sauté onion and garlic in oil
3. Chop remaining vegetables into bite-sized pieces
4. Add all ingredients (except chard and kale) to the onions. Adjust liquid to desired consistency by adding water
5. Simmer 30 minutes until all vegetables are nearly tender
6. Add Chard and Kale. Cook briefly until everything is tender

Serves 6 to 8

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