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Harvest Vegetable Soup
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Special Occasions - John Hada Muscin's
| 1/4 Cup | Butter |
| 2 | Onions , Medium - Coursely Chopped |
| 4 | Scallions, White & Green Parts, Thinly Sliced |
| 2 | Garlic Cloves, Large - Finely Chopped |
| 6 | Carrots, Thinly Sliced |
| 1 1/2 Cups | Celery, Diced |
| 3 Quarts | Chicken Broth |
| 6 | Potatoes, Medium - Peeled & Quarated |
| 4 | Parsnips, Peeled & Sliced |
| 4 Cups | Pumpkin or Butter Nut Squash, Cubed |
| 4 | Turnips, White, Peeled & Quarted |
| 3 | Apples, Large & Tart - Peeled & Coarsely Chopped |
| 2 | Bay Leaves |
| 1 Teaspoon | Dried Basil |
| 1/2 Teaspoon | Dried Thyme |
| To Taste | Salt & Freshly Ground Black Pepper |
Melt Butter in a large heavy pot over medium heat. Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes.
Add the chicken broth, vegetables, apple, and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and salt an dpepepr to taste and simmer for about 15 minutes longer, or until the vegetables are tender. Serve. Hollow out a big pumpkin to use as a tureen when serving this colorful soup.
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