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| 2 Esslöffel | olive oil |
| 1 | Garlic clove chopped |
| 1 Teelöffel | paprika |
| 1 Bund | Fresh marjoram - (sm bunch); chopped |
| 4 | Tomatoes; peeled, chopped |
| 4 Tasse | Chicken or beef stock; |
| | Or tomato juice |
| 1/2 x ca. 450 g | Baby fennel |
| 1/2 x ca. 450 g | Finger carrots |
| 1/2 x ca. 450 g | Baby turnips |
| 1/2 x ca. 450 g | Baby snow peas |
| 1/2 x ca. 450 g | Baby leeks; (optional) |
| 1/2 x ca. 450 g | Small asparagus; (optional) |
| | salt |
| | pepper |
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In a large saucepan with a lid, heat the oil over medium heat. Add the garlic and cook until golden, three to five minutes. Remove from heat, stir in the paprika, then add the marjoram, tomatoes, and stock or juice. Place a steamer in the pot and return to heat. Add the fennel, carrots and turnips, cover and steam for four minutes. Add the snow peas and leeks, cook an additional four minutes. Add the asparagus and steam a few minutes more. When the vegetables are tender, arrange them in individual soup plates. Quickly reduce the cooking liquid over high heat and pour over vegetables. Serves 4.
Comments: You can use any vegetable in this dish, even baby zucchini. The vegetables requiring the longest cooking time should be the first ingredients added to the pot.
Recipe
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com
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