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.
NOTES : very good - nice to have a vegetable soup without tomatoes
Recipe by: Jane Brody
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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