Clear Vegetable Soup

Yeild: 6 lit

Ingredients:

• 100 g butter or chicken fat
• 700 g onion, dice
• 500 g carrot, dice
• 500 g celery, diced
• 350 g turnips, diced
• 6 lit chicken stock
• 500 g canned tomatoes, drained, rough chopped
• to taste salt
• to taste ground white pepper
• 350 g frozen peas, thaw

Procedure:

1. heat butter in sauce pot .. over medium low heat
2. add onions, carrot, celery, tirnip ... sweat vegetables in butter ... over low heat till cooked .. do not brown
3. add stock ... bring to boil ... skimmed ... simmer till vegetable almost tender
4. add tomatoes ... simmer another 5 mins
5. skim fats from soup ... season to taste with salt, pepper
6. before serving ... add cooked peas

Notes:

• other vegetables maybe used in addition or in place of one or more of the vegetables
• with sweated vegetable ... leeks, green cabbage, parsnips
• with the simmering soup ... poataoes, green beans, lima beans, corn
• instead of diced vegetable .. you can use julienne, batonatte, paysaynne cuts