Recipe: Thick Fresh Vegetable Soup (food processor)

THICK FRESH VEGETABLE SOUP

"I like soups that are thick, not too watery. To bind this soup and give it substance, I puree a third of it. This eliminates the need to add milk to bind all the ingredients. The remainder is made up of the chopped and diced vegetables. The end result is a soup that has a thick and crunchy texture." (Pierre Franey)

2 tablespoons olive oil
1 cup chopped onion
2 cups coarsely chopped leeks
2 cups coarsely chopped celery
1 tablespoon chopped garlic
2 cups diced carrots
2 cups coarsely chopped white turnips
2 cups peeled and cubed potatoes
2 cups sliced string beans, in 1-inch lengths
2 cups peeled, seeded, and cubed tomatoes
4 cups fresh or canned chicken broth
Salt and freshly ground pepper, to taste
1/2 cup chopped parsley
1/2 cup plain low-fat yogurt

Heat the olive oil in a large pot and add the onion, leeks, celery, and garlic. Cook over medium heat until wilted.

Add the carrots, turnips, potatoes, string beans, tomatoes, chicken broth, 4 cups of water, and salt and pepper. Bring to a simmer, stirring occasionally, and cook for 1 hour.

Ladle about one-third of the mixture into a food processor and blend until smooth. Return the blended mixture to the pot. Bring to a boil, then check for seasoning.

Sprinkle with chopped parsley and add a dab of yogurt. Serve very hot.

Note: This soup is good reheated and freezes well.

Serves 10-12
Adapted from source: Pierre Franey Cooks with His Friends by Pierre Franey, Claudia Franey Jensen, Jean Cazals, and Martin Brigdale