Recipe courtesy of B. Smith
Episode: Barbara Kafka
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1 hr 40 min
40 min
1 hr
4 quarts, 12 first-course serv



In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.

Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.

Bring the soup to a simmer. Stir in the butter just before serving.

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