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Chunky Vegetable Soup. Photo: Tom Hopkins<\/p><\/div>\n
Chunky Vegetable Soup<\/h3>\n
Makes 6 to 8 servings \/ 10 cups<\/p>\n
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- 1 onion (about 4 ounces), peeled<\/li>\n
- 1 rib celery (about 2 ounces), rinsed<\/li>\n
- 4 scallions, cleaned<\/li>\n
- 2 tablespoons unsalted butter<\/li>\n
- 1 tablespoon olive oil<\/li>\n
- 2 carrots (about 4 ounces), peeled<\/li>\n
- 1 zucchini (about 7 ounces), trimmed and rinsed<\/li>\n
- 1 white turnip (about 3 ounces), peeled<\/li>\n
- A wedge of cabbage (about 4 ounces)<\/li>\n
- 2 or 3 potatoes (8 ounces total), peeled<\/li>\n
- 1 \u00bd teaspoons salt<\/li>\n
- 7 cups water\/li><\/li>\n
- 3 cloves garlic, peeled<\/li>\n
- About \u00bd cup flat-leaf parsley or basil leaves, or a mixture<\/li>\n
- 2 tablespoons extra-virgin olive oil<\/li>\n
- \u00bd teaspoon freshly ground black pepper<\/li>\n<\/ul>\n
Fit a food processor with the 1-millimeter slicing blade and use it to slice the onion, celery, and scallions. Or coarsely chop by hand.<\/p>\n
Heat the butter and oil in a large stockpot. When the mixture is hot, add the sliced vegetables and saut\u00e9 for about 3 minutes.<\/p>\n
Meanwhile, slice the remaining vegetables in the food processor or by hand. Add to the stockpot, along with the salt and water, and bring to a boil. Cover, reduce the heat, and boil gently for 20 minutes.<\/p>\n
Meanwhile, fit the food processor with the chopping blade, combine the garlic, parsley, and olive oil in the bowl, and process to mince the garlic and parsley, or mince the garlic and herbs by hand, then stir in the oil.<\/p>\n
Add the herb mixture to the soup and mix well, season with the pepper, and serve.<\/p>\n
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