Fustini's Oils and Vinegars
Winter Vegetable Soup

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Winter Vegetable Soup


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Winter Vegetable Soup

Submitted by Corporate Chef Andy Stewart




Step 1. 

Heat butter and oil in a pot over moderate heat.  Add carrot, celery and onion and saute for several minutes.  Add parsnip and garlic and cook another few minutes.  Add vegetable stock and bring to a simmer.  Season with salt and pepper.  Add cabbage and bring it to simmer.  Simmer until cabbage is just tender.  Ladle into serving bowls and garnish with tomato and a drizzle of Iron Fish honey balsamic.

Preheat oven to 375 degrees.  Slice baguette into 1/2" slices.  Place on a baking sheet and drizzle with olive oil.  Bake 7-9 minutes.  Remove from oven and allow to cool. Spoon Olive Bruschetta sauce over top and serve with soup.

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