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Cajun and Creole   -   Mikes Vegetable Soup   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 3 Teaspoons Salt
  • 2 Teaspoons Savory
  • 1 1/2 Teaspoons Garlic Powder
  • 1 1/2 Teaspoons Onion Powder
  • 1 1/2 Teaspoons Dry Mustard
  • 1 1/2 Teaspoons Cilantro
  • 1 1/2 Teaspoons Parsley
  • 1 1/2 Teaspoons Chervil
  • 1 Teaspoon White Pepper
  • 1 Teaspoon Black Pepper
  • 3/4 Teaspoon Ground Sage
  • 10 Cups Vegetable Stock
  • 1 Large Onion -- chopped
  • 1 Large Potato -- peeled and quartered
  • 2 Large Carrots -- in 1 inch lengths
  • 1/2 Small Cabbage -- cut into wedges
  • 1 Large Red Bell Pepper -- chopped
  • 1 Large Yellow Bell Pepper -- chopped
  • 1 Medium Turnip -- cut into wedges
  • 1 Medium Rutabaga -- cut in 1-inch pieces
  • 4 Ribs Bok Choy -- cut in 1-inch pieces
  • 2 Cups Apple Juice
Directions Combine the seasoning mix in a small bowl. Place a large pot over high heat and add 6 cups of stock. Bring to full boil, add all the seasoning mix and 1/4 of each vegetable. Cook until the vegetables are tender about 14 minutes. Strain and reserve broth. Puree vegetables in food processor. Return the pureed mixture to the broth add remaining stock and the apple juice. Mix together. Bring to a boil. Add remaining vegetables and return the mixture to a boil. Reduce heat, cover and simmer for 25 minutes. Serve.
Serves 10
Time to Make 0:00



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