Peasant Soup
Ingredients
- 4 gallons plus 11 cups vegetable stock
- 13 pounds potatoes, peeled and sliced
- 13 pounds carrots, peeled and sliced
- 3 1/2 pounds onions, sliced
- 4 2/3 cups sun dried tomatoes, finely chopped
- 4 1/2 pounds celery ribs, thinly sliced
- 1 cup olive oil
- 13 pounds spinach leaves, washed and torn into pieces, tough stems discarded
- 1 quart plus 2 cups light sour cream
- 13 cups croutons
Instructions
Serves 100. Combine first 7 ingredients in a heavy saucepan over medium high heat. Season with salt to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Remove from heat. Stir in spinach. Working in batches, transfer mixture to a food processor or blender and puree. Return pureed soup to saucepan. Stir in sour cream until hot. Serve soup with croutons.
Read NextPanera Black Bean Soup Recipe
