 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste. Ingredients:
2 tablespoons extra virgin olive oil |
1 small onion, minced |
1 small carrot, peeled and thinly sliced |
1 celery rib, thinly sliced |
1/2 teaspoon dried tarragon |
2 cups vegetable broth |
1/2 cup dry white wine |
Directions:
1. Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
2. Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
|
|