CHUNKY VEGETABLE SOUP

Chunky Vegetable Soup image

Provided by Jacques Pepin

Categories dinner, soups and stews, appetizer

Time 30m

Yield Six to eight servings

Number Of Ingredients 15

Ingredients

1 onion, peeled
1 rib celery, cleaned
4 scallions, cleaned
1 tablespoon corn oil
2 tablespoons unsalted butter
2 carrots, peeled
1 zucchini, trimmed and rinsed
1 white turnip, peeled
1 piece white cabbage (about 4 ounces)
2 or 3 potatoes, peeled
1 1/2 teaspoons salt
7 cups water
3 cloves garlic
About 1/2 cup fresh parsley or basil leaves, or a mixture of both
1/2 teaspoon freshly ground black pepper

Steps:

Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 482 milligrams, Sugar 4 grams, TransFat 0 grams