| 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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