AUTUMN VEGETABLE SOUP
3 quarts chicken broth
3 potatoes, peeled and diced into bite-sized chunks
6 carrots, 2 parsnips, 2 zucchini, cleaned & sliced into circles
6 celery stalks, peeled and sliced
2 large onions, skinned and diced
1/2 pound string beans cleaned and cut horizontally into two or three pieces
1/2 teaspoon minced parsley and dill, fresh or dehydrated
Place all ingredients in a large pot. Cover and bring to a boil. Lower temperature to medium, stirring occasionally. Simmer for one hour or until vegetables soften. Ladle into a soup terrine and serve immediately or refrigerate and reheat. Tastes better when prepared a couple of days in advance.
Yield: 8 servings
Christmas Recipe
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3 quarts chicken broth
3 potatoes, peeled and diced into bite-sized chunks
6 carrots, 2 parsnips, 2 zucchini, cleaned & sliced into circles
6 celery stalks, peeled and sliced
2 large onions, skinned and diced
1/2 pound string beans cleaned and cut horizontally into two or three pieces
1/2 teaspoon minced parsley and dill, fresh or dehydrated
Place all ingredients in a large pot. Cover and bring to a boil. Lower temperature to medium, stirring occasionally. Simmer for one hour or until vegetables soften. Ladle into a soup terrine and serve immediately or refrigerate and reheat. Tastes better when prepared a couple of days in advance.
Yield: 8 servings
Christmas Recipe
Recipes for Christmas
Beef Stew Recipe
Discuss Add this link to... Bury
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