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Potato and Vegetable Soup
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To make potato and vegetable soup you will need
Ingredients
| 1 | | Clove garlic; minced | | 1 | large | Onion; chopped | | 1 | tablespoon | Butter | | 40 | fl oz | chicken-broth | | 3 | medium | Russet potatoes; peeled & diced | | 2 | medium | Carrots; sliced | | 2 | | Stalks celery; sliced | | 1 | | Zucchini; sliced | | 1 | tablespoon | Fresh dill | | 3 | tablespoons | Fresh parsley | | 1 | teaspoon | Salt | | 1/2 | teaspoons | Black pepper |
Instructions
In a large saucepan, saute the garlic and the onion in the butter until
onion is translucent.
Add the broth, potatoes, carrots, celery [no tops], and zucchini to the
pan.
Bring the soup to a boil, simmer for 15 to 20 minutes, or until potatoes
are tender.
Add the dill, parsley, salt and pepper, reserved celery tops, and if
desired, the thickener (1 T. cornstarch dissolved in 3T. water). Simmer the
soup until it is slightly thickened. Serve immediately, with croutons, if
desired.
This will make enough potato and vegetable soup for 6 servings.
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Sat 22 Mar 2008
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