Thick Leftover Vegetable Soup
|Butter||30 Milliliter (2 Tablespoon)|
|Leeks||2 , thinly sliced (White Part Only)|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Green pepper||1 , diced|
|Potatoes||2 , peeled, quartered and thinly sliced|
|Sweet potato||1 Large, peeled, quartered and thinly sliced|
|Basil||1⁄2 Teaspoon (2 Milliliter)|
|Celery seed||1⁄4 Teaspoon (1 Milliliter)|
|Anise||1⁄4 Teaspoon (1 Milliliter)|
|Hot chicken stock||1 1⁄5 Liter (5 Cups)|
|Diced cooked chicken||250 Milliliter (1 Cup)|
Place butter in casserole; cover and microwave 1 minute.
Add leeks and continue microwaving 5 minutes covered.
Stir in garlic and green pepper; season well.
Cover and microwave 3 minutes.
Stir and add potatoes, sweet potato and seasonings; cover and microwave 3 minutes.
Pour in chicken stock; mix well and microwave 10 minutes uncovered.
Add diced chicken and correct seasoning.
Finish microwaving 1 minute with cover.