Harvard Farmers Market

image by Kym.

This is the soup that Chef Paul made for the market on October 4th 2008. It makes 10 gallons, so adjust accordingly!

Ingredients:

1 lb. butter and/or olive oil

5 or 6 gals vegetable stock

8 lbs. onions, chopped

4 bunches small leek, white only, sliced thin

8 lbs. red and white potatoes, 1/2″ dice

3 large butternut squash, peeled, 1/2″ dice

8 lbs. carrots, 1/4″ half moons

4 lbs. green beans, 1″ pieces

4 bunches swiss chard, leaves only, shredded or chopped

4 bunches young kale, leaves only, shredded or chopped

4 big bunches basil, leaves only, chopped

4 big bunches parsley, leaves only, chopped

salt, pepper, Tabasco

Directions:

Heat oil and butter and saute onions and leeks until soft. Add potatoes and squash, then cover with stock (throughout the process). Stir and bring to a boil, then turn down to a simmer and cook 10 minutes. Add carrots and stir, 10 more minutes then add beans and stir. Cook until vegetables are almost done, then add the greens and stir. Five minutes later add the basil and parsley, stir, cover and turn off the heat. Season (just enough Tabasco to bring out the flavors, not to taste) and eat.