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Vegetable Soup
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings
Ingredients:
- 1¼ pints extra virgin olive oil
- 3 pounds Spanish onion, diced small
- 1½ ounces garlic, minced
- 3¾ pounds carrots, diced small
- 2½ pounds celery, diced small
- 5 pounds tomatoes, diced and seeded
- 5 gallons vegetable stock
- 5 ounces fresh thyme, chopped
- 5 pounds potatoes, peeled and diced small
- 10 ounces green onion, cut on bias
- 2 ounces salt
- ½ ounce pepper
Method:
In a sauce pan, heat the oil over medium heat. Sweat onion and garlic
until onion is translucent. Add carrots and celery. Sweat briefly.
Add tomatoes, stock, thyme and potatoes. Bring to a boil. Season
with salt and pepper. Lower the heat and simmer until vegetables
are tender. Add green onions and adjust seasoning.
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