Vegetable Soup
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings

  • 1¼ pints extra virgin olive oil
  • 3 pounds Spanish onion, diced small
  • 1½ ounces garlic, minced
  • 3¾ pounds carrots, diced small
  • 2½ pounds celery, diced small
  • 5 pounds tomatoes, diced and seeded
  • 5 gallons vegetable stock
  • 5 ounces fresh thyme, chopped
  • 5 pounds potatoes, peeled and diced small
  • 10 ounces green onion, cut on bias
  • 2 ounces salt
  • ½ ounce pepper

In a sauce pan, heat the oil over medium heat. Sweat onion and garlic until onion is translucent. Add carrots and celery. Sweat briefly. Add tomatoes, stock, thyme and potatoes. Bring to a boil. Season with salt and pepper. Lower the heat and simmer until vegetables are tender. Add green onions and adjust seasoning.




   Published: February 2005