*  Exported from  MasterCook  *

                       General Lee's Favorite Soup

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soup                             **Edited
                Vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Vegetable oil
   1      medium        Onion -- coarsely chopped
   1      medium        Carrot -- coarsely chopped
   1      medium        Celery stalk -- coarsely chopped
   1      medium        Garlic clove -- minced
   1      cup           Dry sherry
   2 1/2  lbs           Italian plum tomatoes, halved -- seeded
     1/4  cup           Tomato puree
   3      quarts        Chicken stock
                        Salt and freshly ground white pepper
  15      to 20 small   Pearl onions OR
   1      cup           Diced onion
   1      cup           Fresh corn kernels
     1/2  cup           Diced carrots -- cut into 1/4" pieces
     1/2  cup           Diced celery heart -- cut into 1/4" pieces
   1      cup           Diced zucchini -- cut into 1/4" pieces
   1      cup           Peeled, seeded and diced tomatoes -- cut into 1/4"


 Heat oil in heavy 6-quart saucepan over medium-low heat. Add onion, carrots, 
celery and garlic. Cover and cook until tender, about 10 minutes,  stirring occasionally. 
Tip pan and degrease thoroughly. Increase heat to medium-high. Pour in sherry and
 bring to boil, scraping up browned bits. Stir in plum tomatoes and tomato puree and
 return to boil. Stir 5 minutes.  Add stock and return to boil. Reduce heat and simmer
 until reduced to 2 quarts, about 2 1/2 hours. Season with salt and pepper to taste.

 Strain soup through sieve, mashing vegetables with spoon, or use food mill.
 (This can be prepared two days ahead.)

 Cook pearl onions, corn, carrot and celery heart separately in boiling water 
until just crisp-tender. Rinse with cold water. Drain and set aside.

 When ready to serve, reheat soup. Stir cooked vegetables, zucchini and tomatoes
 into soup and bring to simmer. Transfer to tureen and serve.

                   - - - - - - - - - - - - - - - - - -