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Spring Vegetable Soup
http://www.ivillage.com/spring-vegetable-soup/3-r-335053
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Ingredients
categorized
original
1 large carrot (of as uniform thickness as possible)
Kosher salt and freshly ground black pepper
1 2 1/2-inch-thick wedge of savoy cabbage
Sachet
1 small leek
1 1-ounce piece of Parmigiano-Reggiano cheese or piece of Parmigiano rind
4-6 baby turnips
8 cups chicken stock or vegetable stock
1-2 celery stalks
1 pound fava beans in the pod
4-6 small fingerling or marble potatoes (no wider than 1/2 inch in diameter)
16 medium asparagus spears
1 tablespoon extra virgin olive oil
24 small shiitake mushrooms, cleaned
1 tablespoon unsalted butter
2 tablespoons chopped Italian parsley
2 ounces Bayonne ham or prosciutto (not sliced)
2 tablespoons minced chives
2 large garlic cloves, peeled and thinly sliced
Ingredients
categorized
original
Produce
2 1/2-inch-thick wedge of savoy cabbage, thick wedge
(
1
)
Asparagus spears, medium
(
16
)
Baby turnips
(
4
)
Carrot, large
(
1
)
Celery stalks
(
1
)
Chives
(
2
tablespoons
)
Fava beans
(
1
pound
)
Fingerling or marble potatoes, small
(
4
)
Italian parsley
(
2
tablespoons
)
Leek, small
(
1
)
Shiitake mushrooms, small
(
24
)
Meat
Bayonne ham or prosciutto
(
2
ounces
)
Canned Goods
Chicken stock or vegetable stock
(
8
cups
)
Cooking & Baking
Garlic cloves, large
(
2
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra virgin
(
1
tablespoon
)
Dairy
Butter, unsalted
(
1
tablespoon
)
Other
1 1-ounce piece of Parmigiano-Reggiano cheese or piece of Parmigiano rind
Sachet
Preparation
Read recipe preparation on
ivillage.com
iVillage
www.ivillage.com
All 2,160 recipes
Social Stats
36.6
Rating
1-100
1
Tweets
20
Facebook
Shares
32
StumbleUpon
Views
93
PinterestPins
Recipe Stats
Published March 25, 2011 (1 year ago).
2 people saved this recipe.
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