It seems winter has finally arrived. But The Great Scott, head chef and owner of Le Petit Chateau in New Jersey, is warming things up with a hearty, healthy soup you can make at home!
• Vegetable and Mushroom Soup
(Yields 4 servings)
1 small onion ¼ inch diced
1 medium carrot ¼ inch diced
4 oz. mushrooms, cut into julienne strips
1 large turnip ¼ inch diced
2 potatoes ¼ inch diced (stored in water)
1 bunch of fresh course tarragon
2 leaks trimmed and cut into julienne strips
2 leaves of savoy cabbage cut into julienne strips
2 oz. butter
8 oz. vegetable broth
Salt & white pepper to taste
1. In sauce pan, heat butter and sweat onion, carrot and turnip.
2. When almost done, add leaks and cabbage.
*Note: Constantly season with salt and white pepper to taste
3. Then add vegetable broth and bring to a simmer. Add potatoes, mushrooms, and finish with tarragon.
— For more information, visit: www.greatscottchef.com