| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Easter, Vegetables |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 1 |
|
Carrot, cut into 2 inch pieces |
| 1 |
|
Rib celery, cut into 2 inch pieces |
| 1 |
sm |
Onion, cut into quarters |
| 2 |
md |
Carrots, cut into julienne strips |
| 2 |
sm |
Ribs celery; cut into julienne strips |
| 1/4 |
ts |
Dried marjoram leaves |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Dry sherry (optional) |
INSTRUCTIONS
Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large
saucepan; reduce heat and simmer, uncovered, 15 minutes. Strain;
discard vegetables.
Saute julienne vegetables with marjoram in butter in medium skillet
until crisp-tender, about 3 minutes. Stir sherry into broth; spoon
broth into shallow soup bowls. Spoon sautéed vegetables into bowls.
Yield: 8 servings (about 3/4 cup each.) Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
31, 1999
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