Ingredients
- 2 quarts chicken stock
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 1 carrot, peeled and diced
- 1 turnip, peeled and diced
- 1 parsnip, peeled and diced
- ¼ rutabaga, peeled and diced
- 3 cloves garlic, minced
- 2 shallots, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried dried basil
- 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
- 2 stalks celery, diced
- 1 beefsteak tomato, diced
- 2 leeks, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 cup corn kernels, preferably fresh
- 1 cup sliced white mushrooms
- 8 ounces fresh spinach
- 1 teaspoon salt
- Freshly cracked black pepper to taste
- Dash of Worcestershire sauce
- Dash of Tabasco
- Nutritional Information
Nutritional analysis per serving (6 servings)
281 calories; 7 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 13 grams protein; 9 milligrams cholesterol; 922 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
six main-course servings
Preparation
- Heat the chicken stock to a simmer. In a four-quart soup pot, heat the olive oil. Add the onion; saute until tender. Add the diced carrot, turnip, parsnip and rutabaga, and stir. Add the garlic, shallots and dried herbs, and stir again. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms. Cook over medium for three to five minutes, until the squash is tender. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco. Serve hot.
1 hour
Dining and Cooking