Market vegetable soup - Astray Recipes

Name: Market vegetable soup - Astray Recipes
Ingredients: 3 tablespoons Unsalted butter; 5 Carrots; thinly sliced; 4 mediums Onions, halved & thinly sliced; 3 Leeks, halved lengthwise & sliced 1/2" thick; 1 medium Turnip; quartered & peeled & sliced; 4 larges Garlic cloves; thinly sliced; 1 small Jalapeno pepper; seeded and minced; 2 teaspoons Salt; ½ teaspoon Fresh thyme -or- ¼ teaspoon Dried, crumbled thyme; ½ teaspoon Fresh marjoram -or- ¼ teaspoon Dried, crumbled marjoram; 1½ pounds Russet potatoes; peeled, quartered & thinly sliced; 8 cups Chicken stock; unsalted; 1 cup Milk; ¼ teaspoon Nutmeg; freshly grated; Fresh ground pepper; 1½ pounds Escarole; thick stems removed & leaves cut into 1/2" strips -or- 3 bunches Arugula, stemmed; coarsely shredded

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Melt 2 tablespoons butter in a large kettle over medium-high heat. Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables begin to soften, s

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Ingredients

3 tablespoons Unsalted butter
5 Carrots; thinly sliced
4 mediums Onions, halved & thinly sliced
3 Leeks, halved lengthwise & sliced 1/2" thick
1 medium Turnip; quartered & peeled & sliced
4 larges Garlic cloves; thinly sliced
1 small Jalapeno pepper; seeded and minced
2 teaspoons Salt
½ teaspoon Fresh thyme -or- ¼ teaspoon Dried, crumbled thyme
½ teaspoon Fresh marjoram -or- ¼ teaspoon Dried, crumbled marjoram
1½ pounds Russet potatoes; peeled, quartered & thinly sliced
8 cups Chicken stock; unsalted
1 cup Milk
¼ teaspoon Nutmeg; freshly grated
Fresh ground pepper
1½ pounds Escarole; thick stems removed & leaves cut into 1/2" strips -or- 3 bunches Arugula, stemmed; coarsely shredded