Chef Bobo's Chunky Vegetable Soup
¼ cup olive oil
2 red bliss potatoes, chopped
1 onion, chopped1 stalk celery, chopped
1 leek (white part only), halved lengthwise and chopped
1 turnip, chopped
1 carrot, chopped
¼ cup chopped shallots
3 cloves garlic, minced
4 cups Basic Vegetable Stock
15 zucchini, chopped
2 cups chopped plum tomatoes
1 yellow summer squash, chopped
1 cup green beans, cut into 1-inch pieces
¼ teaspoon red wine vinegar
Fine sea salt
Freshly ground black pepper
1. Heat oil in a 3-quart soup pot over high heat until hot. Add potatoes, onion, celery, leek, turnip, carrot, shallots, and garlic. Stir the vegetables around until they begin to cook but don’t turn brown.
2. Add the Basic Vegetable Stock and the Bouquet Garni 1 to soup pot. Bring to a boil. Reduce heat to simmering and cook for 45 minutes.
3. Add the zucchini, tomatoes, summer squash, and green beans to soup pot. Simmer 15 minutes more. Stir in the vinegar. Season to taste with salt and pepper. If the soup is too thick, stir in a little water or more Basic Vegetable Stock.
Bouquet Garni 1: Bundle 3 springs fresh thyme, 3 springs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie closed with string.
Makes: 4 to 6 servings