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Vegetable Soup With Garlic
(Sopa Juliana)
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| What You Need: |
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SOUP
¼ pound white cabbage, cored and finely shredded
2 large carrots, scraped and cut into julienne strips 1½ inches long and 1/8 inch wide
1 medium-sized white turnip, peeled and cut into julienne strips 1½ inches long and 1/8 inch wide
1 medium-sized onion, peeled and cut into 1/8-inch-thick slices
1 small bay leaf
1 tablespoon salt
2 quarts water
SOFRITO
6 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
2 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 2/3 cup chopped, drained, and canned Italian tomatoes
1 tablespoon finely chopped parsley
ASSEMBLE
1 medium-sized potato, peeled and cut into julienne strips 1½ inches long and 1/8 inch wide
½ cup fresh green peas (½ pound) or ½ cup frozen peas, thoroughly defrosted
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| How To Cook: |
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SOUP:
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1. In a heavy 4- to 5-quart casserole, combine the cabbage, carrots, turnip, sliced onion, bay leaf, salt and water.
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2. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 30 minutes.
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SOFRITO:
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1. Heat the olive oil over moderate heat in a heavy 8-to 10-inch skillet.
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2. When a light haze forms above it, add the chopped onions and garlic to the oil and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
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3. Stir in the tomatoes and the parsley, bring to a boil and cook briskly, uncovered, until almost all of the liquid in the pan has evaporated.
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ASSEMBLE:
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1. Stir the sofrito into the simmering soup, add the julienned potato and continue cooking for 20 minutes, then add the peas and cook for 5 to 10 minutes more or until the vegetables are tender.
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2. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.
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