Vegetable Soup

Cuisine: American

Category: vegetable

Servings: 6


1/2 oz. chicken fat, clarified
2 oz. leeks, 1/4-in. dice
1 oz. onion, pared, 1/4-in. dice
1-1/2 oz. carrot, 1/4-in. dice
1-1/2 oz. celery rib, 1/4-in. dice
1 oz. butternut squash, pared, seeded, 1/4-in.
1 oz. acorn squash, pared, seeded,
cut in 1/4-in. dice
fresh thyme, to taste
1 qt. double-strength chicken stock heated to
3 oz. brown rice, cooked in chicken stock,
drained, rinsed
1-1/2 oz. corn kernels, toasted
3/4 oz. green beans
3/4 oz. yellow beans
salt and pepper, to taste


Sweat leek, onion, carrot, celery, butternut squash and acorn squash in chicken fat. Add thyme; stir to mix well. Add chicken stock; heat to boiling. Remove grease. Add rice, corn, green beans and yellow beans; heat to boiling. Season to taste. NOTES: Season: Fall, Winter Food cost: Moderate Wine Notes: Vichon Chevrignon Special Ingredients: Double strength chicken stock, fresh thyme, brown rice.

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