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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A lovely vegetable soup medley in a clear, transparent broth; a delightful appetizer for a special meal! Ingredients:
2 oz butter or chicken fat |
3/4 lb onion, small dice |
salt and pepper to taste preference |
6 oz frozen peas, thawed |
6 oz turnip small dice |
1/2 lb celery, small dice |
3 qt chicken stock |
1/2 lb carrots small dice |
1/2 lb drained canned tomatoes, coarsely chopped |
Directions:
1. Heat the butter in a heavy saucepan over medium-low heat.
2. Add the onions, carrots, celery, and turnip.
3. Sweat the vegetables in the butter over low heat until they are about half cooked.
4. Do not let them brown.
5. Transfer to soup pot.
6. Add the stock.
7. Bring to a boil and skin carefully.
8. Simmer until vegetables are just barely tender.
9. Add the tomatoes and simmer another 5 minutes.
10. Degrease the soup and season with salt and white pepper.
11. Just before serving, add the peas.
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