28 Oct 2009
|Bacon fat/Other cooking fat||3 Tablespoon|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced turnip||1⁄2 Cup (8 tbs)|
|Stock/Water||3 Cup (48 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Diced potato||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
1. Heat the fat in a large kettle and saute the carrot, onion, celery, and turnip for about 5 minutes.
2. Add stock or water, tomatoes, potato, and a little seasoning. Cover and simmer for 35 minutes.
3. Add parsley and adjust the seasoning
Soup Paysanne Recipe