Vegetable eggplant soup
Yield: 10 Servings
Ingredients:
- 1 ts Garlic finely chopped
- 1 Medium onion finely chopped
- 3 Medium carrots Finely chopped
- 2 Ribs celery finely chopped
- 1 Medium eggplant peeled And finely chopped
- 1 Medium turnip finely Finely chopped
- 8 c Chicken stock water or a Combination
- 1 14 1/2 ounce can tomatoes Coarsely chopped including Juice
- 1/2 ts Basil
- 1/2 ts Thyme
- 1/2 ts Oregano
- 1/2 ts White pepper
Instructions:
Salt to taste In a heavy large pot over low heat cook the garlic onion carrots celery eggplant and turnips until they begin to soften about 5 minutes. Do not brown. Add stock or other liquid. Over high heat bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs pepper and salt.
