| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Pureed soup, Tried, Vegetable s |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; chopped |
| 2 |
tb |
Butter |
| 6 |
lg |
Carrots; sliced |
| 6 |
|
Stalks celery; chopped |
| 2 |
|
Tomatoes; peeled and chopped |
| 1 |
|
Zucchini; sliced |
| 2 |
md |
Potatoes; peeled and cubed |
| 6 |
c |
Chicken broth; (up to 8) |
| 2 |
|
Bay leaves |
| 1 |
pn |
Savoury |
| 1 |
pn |
Thyme |
|
|
Salt and pepper |
INSTRUCTIONS
1. Bring chicken broth to a boil, reduce heat and add all vegetables cut
into large pieces.
2. Cook until vegetables are tender, and remove from heat. (about 20
minutes)
3. Remove bay leaf, and transfer all vegetables and about 3/4's of the
broth in batches to a blender. Puree until quite smooth.
4. Return pureed vegtable soup to the cooking pot and add un-pureed
remaining broth as required to reach desired consitancy
Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so
don't be shy! She also says you can vary the vegetables depending on what
you have in the fridge, but don't use cabbage, broccoli or any other veggie
with an overpowering flavour.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 09,
1998
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