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

Peasant Soup

Ingredients

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

Instructions

Serves 100. 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.