Garden Vegetable Soup

Name: Garden Vegetable Soup
Yield: 8 portions
Ingredients: 1 teaspoon ground nutmeg; 12 ripe tomatoes, cut into 1 inch chunks; 12 large fresh basil leaves, slivered; 8 small red potatoes, quartered; 1½ tablespoons dried tarragon; 12 ounces hard chèvre, such as Crottin, rind removed, coarsely grated; 1½ teaspoons freshly ground black pepper; 4 carrots, peeled; 3 parsnips, peeled; 2 cups water; 2 tablespoons white wine vinegar; 4 cups Berta’s Chicken Stock or canned broth; 8 tablespoons (1 stick) unsalted butter; Salt, to taste; 6 large cloves garlic, minced; 3 leeks, well rinsed

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Make this soup when the tomatoes are ripe on the vine. The sharp accent of a chèvre garnish tops it all off.

Ingredients

3 leeks, well rinsed
2 cups water
2 tablespoons white win

Method

Trim the leeks, leaving 1 inch of green. Cut the leeks in half lengthwise.
In a small bowl combine the water and vinegar. Soak the leeks for 15 minutes to remove sand. Rinse well under running water, and cut into fine dice. Place in a bowl.
Cut the carrots into fine dice. Add to the leeks.
Cut the parsnips into fine dice. Add to the vegetabl

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Part of

Beautiful Soup

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