Clear Broth With Vegetables
|Zucchini||3 Medium (Slender One)|
|Carrots||4 Medium (Slender One)|
|Instant vegetable stock||4 Cup (64 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Italian parsley||2 Tablespoon|
Cut zucchini lengthwise into quarters; thinly slice crosswise to make triangular pieces; set aside.
Repeat with carrots.
Cut turnip into 8 equal wedges; slice crosswise into triangular pieces about the same size as zucchini and carrot pieces.
Melt butter in a 3 quart pan over medium low heat.
Stir in carrots and turnips and cook, uncovered, stirring often, until tender crisp.
Add .stock and bring to a boil over high heat.
Stir in zucchini and onions.
Cover, reduce heat, and simmer just until zucchini is tender crisp.
Season to taste with salt and pepper.
Garnish each serving with a parsley sprig.