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General Lee's Favorite Soup

General Lee's Favorite Soup

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 Thanksgiving Hall of Fame series. Check out that vintage photo!" />Thanksgiving Hall of Fame series. Check out that vintage photo!" />

This recipe comes from the November 1983 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!


  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 medium celery stalk, coarsely chopped
  • 1 medium garlic clove, minced
  • 2½ pounds Italian plum tomatoes, halved and seeded
  • 3 quarts chicken broth (preferably homemade)
  • Salt and freshly ground white pepper
  • 15 to 20 small pearl onions or 1 cup diced onions
  • ½ cup diced carrots (¼ inch)
  • ½ cup diced celery heart (¼ inch)
  • 1 cup diced zucchini (¼ inch)
  • 1 cup peeled, seeded and diced tomatoes (¼ inch)

Recipe Preparation

  • Heat oil in heavy 6-quart saucepan over medium-low heat. Add onion, carrot, 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 brown bits. Stir in plum tomatoes and tomato puree and return to boil. Stir 5 minutes. Add broth and return to boil. Reduce heat and simmer until reduced to 2 quarts, about 2½ hours. Season with salt and pepper to taste.

  • Strain soup through sieve, mashing vegetables with spoon, or use food mill. (Can be prepared 2 days ahead.)

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

  • Just before serving, reheat soup. Stir blanched vegetables, zucchini and tomatoes into soup and bring to simmer. Ladle into individual bowls.

Reviews Section

Watch the video: Η σούπα που εφαρμόζεται σε μεγάλο νοσοκομείο για τους υπέρβαρους


  1. Balfour

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  3. Lindsay

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  4. Akinozshura

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