|2 tablespoons||Olive oil|
|2 mediums||Onions; coarsely diced|
|2 mediums||Carrots; coarsely diced|
|1||Celery stalk; coarsely diced|
|2||Garlic cloves; minced|
|3 quarts||Chicken broth|
(A Master Recipe for Chunky and Pureed Soup) Heat oil in a large soup kettle. Add onions, carrots and celery. Saut until vegetables soften, about 5 minutes. Add garlic and saut until fragrant, about 1 minute. Add stock and simmer 1 to 2 minutes, then add other vegetables and seasoning as you like.
For a chunky vegetable soup, keep the ratio of vegetables to liquid at about one-and-one-quarter pounds per quart, and always include some carrots, onions and celery.
For pureed soups, use a one-half pound of the onion-carrot-celery trinity (Twice as much onions and carrots as celery), one and one-half pounds of the featured vegetable, and one pound of potatoes to one and one-half quarts of liquid.
Note: chilling reduces herbs and spices to dormancy, so use a heavier hand if you're planning a cold soup.
Cook's Illustrated Charter Issue Submitted By DIANE LAZARUS On 12-23-94
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