Vegetable Winter Soups

2 onions, chopped
2 garlic cloves, minced
2 carrots, chopped
2 stalks of celery, chopped
1/4 cup unsalted butter
1tsp. dried marjoram
1 bay leaf
1/2 tsp. dried basil
4 cups chicken stock
1 cup canned tomato puree
a 10 oz. package frozen spinach
a 10 oz. package frozen peas
a 10 oz. package frozen corn
1/3 cup chopped fresh parsley

In a kettle cook the onions, garlic, carrots, and celery in the butter with the marjoram, bay leaf, basil, salt and pepper to taste over moderately low heat, stirring occasionaly, until the vegetables are softened, add the stock and the tomato puree, and bring the liquid to a boil.

Add the spinach, peas, corn,and return the liquid to a boil, breaking up the vegetables, and simmer the soup for 5 minutes, or until the vegetables are just tender.

Discard the bay leaf. In a food processor, pulsing the motor several times, puree the soup coarse in batches. The soup may be prepared up to 3 days in advance and kept covered and chilled. Return the soup to the kettle, bring it to a boil, and stir in the parsley. Makes about nine cups, serving 6 to 8.

Note: This was delicious but very thick and rich. The chicken stock can be increased to 8 cups easily, when served as a first course to a full course meal.


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