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Tomato and Winter Vegetable Soup

(for 12 servings)

2 Tablespoons Olive Oil
3 Medium Leeks
I Head Celeriac
3 Carrots
Ĺ head Cabbage
2 Litres Chicken Stock
400g Tomato Passata or Chopped tomatoes
I Tablespoon Soy Sauce
1 Tablespoon Worcester Sauce
Salt and Black Pepper

Chop the leeks finely. Rinse in a sieve or collander under running water to get rid of any dirt and put into a large bowl.
Peel and finely dice the Celeriac and the carrots, add to the Leeks.
Get your largest pot and put in the olive oil.
Add the diced Leeks, Celeriac and Carrots to this and fry them gently in the oil for about 5 minutes, stir to make sure they donít brown or stick.
Now add the cabbage, againly diced or very finely sliced and bring up to the boil.
Season with salt and pepper and add the Soy sauce and the Worcester.
Let it simmer slowly for about 10 minutes and then taste .
It may need some more seasoning at this stage.
Continue cooking until the root vegetables are soft

Serve piping hot with fresh bread.
This is much better made in large quantities and then freeze some or keep some chilled to have for a quick lunch.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef