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Basque Vegetable Soup |
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Serves: 10
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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
3/4 pound polish sausages, sliced
1 broiler-fryer chicken (about 3 pounds)
8 cups water
2 leeks, sliced
2 carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 clove garlic, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
1 cup shredded cabbage
2 cups cooked navy or great northern beans
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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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