Fall Vegetable Soup

Printable version of this recipe.

Ingredients

2 tablespoons butter
1 shallot (trimmed, sliced paper thin)
2 medium leeks (white part only, washed, split, coarsely chopped)
2 medium carrots (split lengthwise, cut in 2-inch pieces)
1 rib celery (cut in 2-inch pieces)
1 medium onion (peeled, spiked with clove garlic)
1 turnip (peeled, quartered)
2 medium potatoes (peeled, quartered)
1 small slice pumpkin (peeled, optional)
1 bouquet garni bay leaf, thyme, parsley, orange peel (1 sprig each)
5 cups water (boiling)
salt

Instructions

Melt the butter in a soup kettle over low heat. Saute the shallot and leeks slowly until almost melted. Add all the other ingredients and bring to a boil. Reduce the heat to a simmer and allow to cook for 45 to 50 minutes. Discard the bouquet garnish and spiked onion. Pass the remaining solids through a food mill or sieve and return the puree to the broth. Stir well. Adjust the seasoning with salt and serve.

Servings

4

Type of Dish

Soups and Stews

Comments

Photo: John Peacock, IPhoto