tyle="background-color:rgb(255,217,102); color:rgb(39,78,19)">I'm posting this as an example of how soup is a delicious way to use up small amounts of vegetables. Start with a flavorful broth as a base and add the vegetables you have. I think cooking
the aromatic vegetables in oil at the start is key to adding depth of flavor to the dish.
2 tablespoons vegetable or olive oil
3 green onions, trimmed of roots and sliced, white and tender greens
2 stalks celery, thinly sliced
1/2 cup diced fennel bulb
1 cup diced green cabbage
1 head well rinsed escarole, chopped
1 tablespoon fennel fronds
1 teaspoon dried bouquet garni or herbs of your choice
6 cups chicken broth
In a 4 quart pot, heat oil over medium high heat. Saute onion, celery and garlic until soft, 3 to 5 minutes. Stir in fennel, cabbage, and escarole coating with oil. Add broth, bring to
a boil over high heat. Reduce heat to a slow simmer. Add fennel fronds and herbs. Cover and simmer 45 to 60 minutes. Best if refrigerated over night and reheated the next day. Serves 6.