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“From Martha Rose Shulman. This is best if made with homemade vegetable stock (there are several recipes posted on Zaar).”
1hr 30mins

Ingredients Nutrition


  1. To a large soup pot add the first 9 ingredients.
  2. Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
  3. Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
  4. Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
  5. Return the soup to the pot; thin with milk as desired.
  6. Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
  7. Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.

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