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Fall Vegetable SoupPrintable version of this recipe.
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)
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.
Type of Dish
Soups and Stews
Photo: John Peacock, IPhoto
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This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.