Wayne Gisslen

Clear Vegetable Soup

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Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter in a heavy saucepot over medium-low heat.
  2. Add the onions, carrots, celery, and turnip. Sweat vegetables in the butter over low heat until about half cooked. Do not let them brown.
  3. Add the stock. Bring to a boil and skim carefully. Simmer until vegetables are just barely tender.
  4. Add the tomatoes and simmer another 5 minutes.</

Per serving: Calories, 80; Protein, 3 g; Fat, 4.5 g (46% cal.); Cholesterol, 15 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 125 mg.