Four-Vegetable Soup

Name: Four-Vegetable Soup
Yield: Serves 6 (Makes about 2 quarts)
Ingredients: 1 , medium carrot, minced (about 1/3 cup); 1 rib, celery, minced (about 1/4 cup); 2 , medium onions, minced (about 1 1/2 cups); 1 , large shallot, minced (about 2 1/2 tablespoons); 1 , medium leek, white and light green parts only, minced (about 1 cup); 3 cloves, garlic, unpeeled and crushed; , Vegetable cooking spray; 7 cups, low-sodium chicken broth (four 14 1/2-ounce cans); 1/4 teaspoon, whole black peppercorns, crushed; 1 , bay leaf; 1 sprig, fresh thyme; 5 , parsley stems; 2 , medium leeks, white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained thoroughly; 6 , small red potatoes, unpeeled and cut into 3/4-inch chucks (about 1 1/2 cups, or 9 ounces); 1 cup, frozen peas (about 5 ounces); 2 cups packed, baby spinach (about 3 ounces); 2 tablespoons, chopped fresh parsley leaves; 1 tablespoon, chopped fresh tarragon leaves

Appetizers
Vegetables
Soups

Appears in Cook's Illustrated May/June 2001

For a quick, fresh-tasting soup, we use only four vegetables and souped-up commercial chicken broth.

SERVES 6 (Makes about 2 quarts)

TIME 1 hour

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