by Marie Schmidt
1/2 cup diced onions
1/2 cup chopped leeks
1/2 cup celery
1 c diced kohlrabi
1 cup green beans, cut in 1-inch long pieces
1 cup fresh peas
1 cup diced potatoes
1 cup diced carrots
1/2 cup butter
1 gallon vegetable stock
Spices, salt and pepper to taste
First, clean all the vegetables and cut them into bite size pieces. And don't forget you'll want to save all the trimmings--they're full of nutrients and flavor. Most people would throw this in the compost heap; Marie's mother didn't let her family throw anything away. Instead, she put them in a pot of water and cooked them for about an hour. This makes a great soup stock. Put the cooked stock through a sieve, then add spices, salt and pepper.
This stock is great to freeze in batches to make gravy and sauces later.
While the vegetable stock is cooking, sauté onions, leeks and celery in butter. Once the leeks are cooked, add the rest of vegetables. Then stir in the vegetable stock, and let cook for about 45 minutes, or until the vegetables are tender.
The creator suggests adding seasonings just before you finish cooking the soup, so that the fresh taste of the vegetables really comes through.