| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Soups, Appetizers |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion, diced |
| 1 |
c |
Potato, chopped |
| 1 |
c |
Carrots, julienned |
| 1 |
lg |
Red bell pepper, diced |
| 1 |
ts |
Rosemary |
| 1/2 |
ts |
Fennel |
| 1/2 |
tb |
Hungarian paprika |
| 1 |
ts |
Parsley |
| 2 |
c |
Stock |
| 2 |
tb |
Soy sauce |
|
|
Salt & pepper |
INSTRUCTIONS
Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of
the vegetables along with the seasonings & continue to saute for 5 minutes.
Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or
until the vegetables are tender. Puree the soup. Return to the pot & add
the rest of the carrots. Return the soup to a boil & simmer for 5 minutes,
stirring constantly. Serve piping hot.
Recipe by Mark Satterly
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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