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Clear Spring Vegetable Soup
1 ts Olive oil
1 Onion; quartered
2 Ribs celery with leaves; quartered
1 Bay leaf
1 Carrot; sliced
1 Turnip; sliced
1 c Chopped green cabbage
1/2 c Chopped fresh parsley
5 c Water
Freshly ground pepper
Heat oil in large pot over medium-high heat. Add onion, stirring to coat,
and cook 5 minutes, adding water as needed to prevent browning. Add celery,
bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 minutes.
Add water. Bring to boil, lower heat to medium and simmer 1 hour.
Strain through colander, pressing to extract flavor. Discard solids. Season
to taste with salt and pepper.
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