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Basque Vegetable Soup

Serves: 10

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Basque Vegetable Soup recipe on the web!!

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available during harvest season.

Norman Chegwyn
Richmond, California


   ___ pound polish sausages, sliced
   _ broiler-fryer chicken (about 3 pounds)
   _ cups water
   _ leeks, sliced
   _ carrots, sliced
   _ large turnip, peeled and cubed
   _ large onion, chopped
   _ large potato, peeled and cubed
   _ clove garlic, minced
   _-1/2 teaspoons salt
   ___ teaspoon pepper
   _ tablespoon snipped fresh parsley
   _ teaspoon dried thyme
   _ cup shredded cabbage
   _ cups cooked navy or great northern beans


In a skillet, cook the sausage until no longer pink. Drain on paper towels; set aside. In a large Dutch oven, cook chicken in water until tender. Remove chicken; let cool. Strain broth and skim off fat. Return broth to Dutch oven. Add leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite-size pieces; add to the Dutch oven. Add cabbage, beans and sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender.

© Copyright Reiman Publications, 1993-1997


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