| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Soups | 10 | Servings | |
INGREDIENTS
| 1 | ts | Garlic, finely chopped |
| 1 | Medium onion, finely chopped | |
| 3 | Medium carrots, | |
| Finely chopped | ||
| 2 | Ribs celery, finely chopped | |
| 1 | Medium eggplant, peeled | |
| And finely chopped | ||
| 1 | Medium turnip, finely | |
| Finely chopped | ||
| 8 | c | Chicken stock, water or a |
| Combination | ||
| 1 | 14 1/2 ounce can tomatoes | |
| Coarsely chopped, including | ||
| Juice | ||
| 1/2 | ts | Basil |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/2 | ts | White pepper |
| Salt to taste |
INSTRUCTIONS
In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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