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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We love this soup, it is easy to make in a jiffy, served with a sandwich for those evenings when we have meetings on the agenda. It is also a great clean-up-the-frige recipe! Ingredients:
1 onion, chopped |
2 celery ribs, chopped |
1 green pepper, diced 1/4 inch |
2 scallions, chopped |
2 potatoes, thinly sliced |
2 carrots, thinly sliced |
salt & pepper |
1 clove garlic, peeled |
2 bay leaves |
1 pinch thyme |
3 -5 sprigs parsley |
2 tablespoons butter |
6 cups chicken stock, hot |
Directions:
1. Remove the garlic and the bay leaves before serving.
2. Melt the butter in a saucepan placed over low heat.
3. Add the onion, the carrots and the potatoes to the melted butter or margarine.
4. Season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat.
5. Remove the cover, add the celery, the scallions, the green pepper and all the spices.
6. Season to taste and cook 5 to 6 minutes with a cover.
7. Add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender.
8. Accompany with garlic croutons.
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