Clear Vegetable Soup

Yeild: 6 lit

Ingredients

• 115 gm butter or chicken fat
• 680 gm onion, small dice
• 455 gm carrot, small dice
• 455 gm celery, small dice
• 340 gm  turnips, small dice
• 6 lit chicken stock
• 455 gm drained canned tomatoes, coarsely chopped
• to taste salt
• to taste ground white pepper
• 340 gm frozen peas, thawed

Procedure:

1. Heat butter in a sauce pot over medium low heat.
2. Add onions, carrots, celery, and turnip ... Sweat vegetables in the butter over low heat till half cooked ... Do not brown.
3. Add stock ... Bring to a boil and skim carefully ... Simmer till vegetables are just tender.
4. Add tomatoes ... simmer another 5 minutes.
5. Degrease soup ... season with salt and white pepper.
6. Before serving ... add peas.

Variations:

• Other vegetables may be used in addition to or in place of one or more of the vegetables in the basic recipe.
• Add with vegetables sweated in butter: leeks, rutabaga, green cabbage, parsnips ... Add to the simmering
• time addition so all the vegetables are done at the same time ... potatoes, green beans, lima beans, corn.
• Other cuts may be used for vegetables instead of small dice ... such as batonnet, julienne, or paysanne.