Ingredients Jump to Instructions ↓

  1. 3 teaspoons Salt

  2. 1 3/4 teaspoon Dried savory leaves

  3. 1 1/4 teaspoon Garlic powder

  4. 1 1/4 teaspoon Onion powder

  5. 1 1/4 teaspoon Dry mustard

  6. 1 1/4 teaspoon Dried cilantro leaves

  7. 10 cups Vegetable stock, in all

  8. 1 each Lge onion, peeled and cut inti

  9. 8 to 10 wedges, in all

  10. 1 each Lge potato, peeled, cut into 1-inch rounds and quart In all

  11. 2 eaches Lge carrots, peeled and cut lengthwise; then into 1 each Pieces, in all small Green cabbage, cut into 4 to 5 wedges, in all

  12. 1 each Lge red bell pepper, cut 1 1/4 teaspoon Dried parsley leaves

  13. 1 1/4 teaspoon Dried chervil

  14. 1 teaspoon White pepper teaspoon Black pepper teaspoon Ground sage into 1-inch pieces, in all

  15. 1 each Lge yellow bell pepper, cut into 1-inch pieces, in All

  16. 1 medium Turnip, peeled and cut into 1 medium Rutabaga, peeled and cut into 10 wedges, in all

  17. 4 eaches Ribs bok choy, cut into 1-inch diagonal pieces, in all

  18. 2 cups Apple juice

Instructions Jump to Ingredients ↑

  1. =INGREDIENTS= =SEASONING MIX= =SOUP MIX= =DIRECTIONS= Combine all seasoning mix ingredients in a small bowl. Place a heavy 10-quart pot, preferably nonstick, over high heat and add 6 cups of vegetable stock. Bring to a full boil, add all the seasoning mix and ¼ of each vegetable. Cook until the vegetables are tender, about 14 to 16 minutes. Strain the cooked vegetables and, reserving the broth, transfer them to a food processor. Puree the vegetables, adding a little of the reserved broth if necessary, until they are liquefied, about 2 to 3 minutes. Return the pureed mixture to the pot, add the remaining 4 cups of stock and the apple juice, mix together, and bring to a boil. Add the remaining vegetables and return the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer until the vegetables are tender, about 25 to 30 minutes. Makes 20 cups, enough for 10 main-dish servings Per 2-cup serving: Calories 96, Protein 3g, Fat 0g, Carbohydrates 22g, 1% calories from fat. From Chef Paul Prudhomme's Fork in the Road Published by William Morrow and Company ISBN 0-688-12165-9 Submitted By FRED TOWNER On 12-20-95


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