| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Stern2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter or vegetable oil 25 mL |
| 1 |
|
Onion; chopped 1 |
| 2 |
|
Cloves garlic; finely chopped 2 |
| 1 |
|
Potato; peeled and diced 1 |
| 3 |
c |
Diced; (peeled) root |
|
|
; vegetables such as |
|
|
; carrots, parsnips, |
|
|
; turnips, squash |
|
|
; and/or sweet |
|
|
; potatoes 750 mL |
| 4 |
c |
Chicken stock 1 L |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 3 |
tb |
Chopped fresh dill or parsley 50 mL |
| 1/2 |
c |
Grated Cheddar cheese; (about 2 oz/60 g) |
|
|
; 125 mL |
|
|
Yogurt; (for creating the |
|
|
; sunburst effect) |
INSTRUCTIONS
Heat butter or oil in large saucepan or Dutch oven on medium-high heat. Add
onion and garlic and cook for a few minutes until fragrant and tender.
Stir in potato and diced vegetables. Add stock and bring to a boil.
Reduce heat, cover and simmer gently for 20 minutes, or until vegetables
are tender.
Puree soup and return to saucepan to heat thoroughly. (Depending on the
vegetables you have used, the soup may be too thick. If so, simply add a
little stock or water.) Taste soup and season with salt and pepper if
necessary.
Serve sprinkled with a little fresh dill and cheese - OR - to create a
sunburst effect, garnish instead with a spoonful of yogurt and pull the tip
of a knife through to look like the sun.
Converted by MC_Buster.
NOTES : From Bonnie Stern's "Appetizers" cookbook, this recipe serves 6 to
8.
Converted by MM_Buster v2.0l.
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