This recipe makes 6 servings
|Per serving: about||-|
|total fat||5 g|
|sat. fat||2 g|
- Portion size: 6
When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
- 3 slices 3slicesbacon, diced
- 6 6celery stalkcelery stalks, sliced
- 1 1large oniononions, chopped
- 1 cup 1cupsliced mushroommushrooms
- 3 3carrotcarrots, diced
- 1 1turnipturnips, peeled and diced
- 2 2parsnipparsnips, diced
- 2 2(white and light green parts) leekleeks, sliced
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspall-purpose flour
- 4 cup 4cuphot vegetable stock or chicken stock
- 1/2 cup 1/2cuphot milk
- 2 2tomatoes, chopped
- 1/4 cup 1/4cupchopped fresh parsley
- 2 tbsp 2tbsplemon juice
- 1 cup 1cupcroutoncroutons
- 1 tbsp 1tbspchopped fresh mint or fresh parsley, (optional)
In large saucepan or Dutch oven, fry bacon over medium-high heat until crisp. Drain off fat.
Add celery, onion, mushrooms, carrots, turnip, parsnips, leeks and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Whisk in stock and milk; bring to boil. Add tomatoes; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Add parsley and lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Garnish with croutons, and mint (if using).