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Ingredients:
I always hollow out a big
pumpkin to use as a tureen when serving this colorful soup.
1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts, thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely chopped
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper
Direction:
Melt the butter in a large heavy
pot over medium heat. Add the onion, scallions, garlic,
carrots, and celery and saute for 10 minutes. Add the chicken
broth, vegetables, apple and bay leaves and bring the mixture
to a boil. Lower the heat and simmer the soup for 20 minutes.
Add the basil, thyme, and salt and pepper to taste and simmer
for about 15 minutes longer, or until the vegetables are
tender. Serve. (The soup can be made a day in advance and
reheated over low heat before serving.) Serves 16. Carmel, NY
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For
Details about Ingredients , check your nearest American Store
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