All Easy Recipes. Cook all that you can cook. Vegetable Soup With Garlic
(Sopa Juliana)
 
What You Need:            (To Serve: 6 to 8)
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SOUP
  • pound white cabbage, cored and finely shredded
  • 2 large carrots, scraped and cut into julienne strips 1 inches long and 1/8 inch wide
  • 1 medium-sized white turnip, peeled and cut into julienne strips 1 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 1 inches long and 1/8 inch wide
  • cup fresh green peas ( pound) or cup frozen peas, thoroughly defrosted

  • How To Cook:
    SOUP:
    1. In a heavy 4- to 5-quart casserole, combine the cabbage, carrots, turnip, sliced onion, bay leaf, salt and water.

    2. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 30 minutes.

    SOFRITO:
    1. Heat the olive oil over moderate heat in a heavy 8-to 10-inch skillet.

    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.

    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.

    ASSEMBLE:
    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.

    2. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.


     
     
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