Mike's vegetable soup
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Salt |
| 1¾ | teaspoon | Dried savory leaves |
| 1¼ | teaspoon | Garlic powder |
| 1¼ | teaspoon | Onion powder |
| 1¼ | teaspoon | Dry mustard |
| 1¼ | teaspoon | Dried cilantro leaves |
| 10 | cups | Vegetable stock, in all |
| 1 | each | Lge onion, peeled and cut inti 8 to 10 wedges, in all |
| 1 | each | Lge potato, peeled, cut into 1-inch rounds and |
| quart | In all | |
| 2 | eaches | Lge carrots, peeled and cut lengthwise; then into |
| 1 | each | Pieces, in all |
| ½ | small | Green cabbage, cut into 4 to 5 wedges, in all |
| 1 | each | Lge red bell pepper, cut |
| 1¼ | teaspoon | Dried parsley leaves |
| 1¼ | teaspoon | Dried chervil |
| 1 | teaspoon | White pepper |
| ¾ | teaspoon | Black pepper |
| ¾ | teaspoon | Ground sage into 1-inch pieces, in all |
| 1 | each | Lge yellow bell pepper, cut into 1-inch pieces, in |
| All | ||
| 1 | medium | Turnip, peeled and cut into 10 wedges, in all |
| 1 | medium | Rutabaga, peeled and cut into 10 wedges, in all |
| 4 | eaches | Ribs bok choy, cut into 1-inch diagonal pieces, in all |
| 2 | cups | Apple juice |
Directions
=INGREDIENTS=
=SEASONING MIX=
=SOUP MIX=
=DIRECTIONS=
Combine all seasoning mix ingredients in a small bowl.
Place a heavy 10-quart pot, preferably nonstick, over high heat and add 6 cups of vegetable stock. Bring to a full boil, add all the seasoning mix and ¼ of each vegetable. Cook until the vegetables are tender, about 14 to 16 minutes. Strain the cooked vegetables and, reserving the broth, transfer them to a food processor. Puree the vegetables, adding a little of the reserved broth if necessary, until they are liquefied, about 2 to 3 minutes. Return the pureed mixture to the pot, add the remaining 4 cups of stock and the apple juice, mix together, and bring to a boil. Add the remaining vegetables and return the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer until the vegetables are tender, about 25 to 30 minutes.
Makes 20 cups, enough for 10 main-dish servings Per 2-cup serving: Calories 96, Protein 3g, Fat 0g, Carbohydrates 22g, 1% calories from fat.
From Chef Paul Prudhomme's Fork in the Road Published by William Morrow and Company ISBN 0-688-12165-9
Submitted By FRED TOWNER On 12-20-95