A hearty vegetable soup with a garlic infusion, Sopa Juliana is the the perfect winter treat to keep the cold at bay.
- 4 oz. white cabbage, cored and finely shredded
- 2 large carrots, scraped and cut into julienne strips
- 1 medium-sized white turnip, peeled and cut into julienne strips
- 1 medium-sized onion, peeled and cut into 1/8 inch thick slices
- 1 small bay leaf
- 2 ½ tsp. salt
- 3 ¼ pints water
- 1 medium-sized potato, peeled and cut into julienne strips
- 3 oz. fresh peas or 3 oz. frozen peas thoroughly defrosted
- 5 tbs. olive oil
- 4 oz. finely chopped onions
- 1 tsp. finely chopped garlic
- 2 medium-sized tomatoes, peeled, seeded and finely chopped
- 1 tbs. finely chopped parsely
1.Into a large, heavy casserole, put the cabbage, carrots, turnip, sliced onion, bay leaf, salt and water. Bring to the boil over a high heat, reduce the heat to low, and simmer, partially covered, for 30 minutes.
2.Meanwhile, make the sofrito. Heat the olive oil over a moderate heat in a heavy, medium sized frying pan. When a light haze forms above it, add the chopped onions and garlic to the oil and, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
3.Stir in the tomatoes and the parsely, bring to the boil and cook briskly, uncovered, until almost all of the liquid in the pan has evaporated.
4.Stir the sofrito into the simmering soup, add the potato strips and continue cooking for 20 minutes, then add the peas and cook for about 5 to 10 minutes more, until the vegetables are tender.
5.Taste for seasoning and serve at once from a heated tureen or in individual soup plates.