Garden Vegetable Soup

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

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

Soup
Gluten-free

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