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Peasant Soup
Serves 100

4 gallons plus 11 cups vegetable stock
13 pounds potatoes, peeled and sliced
13 pounds carrots, peeled and sliced
3 1/2 pounds onions, sliced
4 2/3 cups sun dried tomatoes, finely chopped
4 1/2 pounds celery ribs, thinly sliced
1 cup olive oil
13 pounds spinach leaves, washed and torn into pieces, tough stems discarded
1 quart plus 2 cups light sour cream
13 cups croutons

Combine first 7 ingredients in a heavy saucepan over medium high
heat. Season with salt to taste. Bring to a boil. Reduce heat to
medium low. Cover saucepan and simmer 10-15 minutes or until
potatoes are tender. Remove from heat. Stir in spinach. Working
in batches, transfer mixture to a food processor or blender and
puree. Return pureed soup to saucepan. Stir in sour cream until
hot. Serve soup with croutons.

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