Baby Vegetable Soup
|Green onions||8 , ends trimmed|
|Fresh thyme leaves/1 teaspoon dry thyme leaves||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Regular-strength chicken broth||1 Quart|
|Thin skinned potatoes/3 1/2 cups 1-inch chunks thin-skinned potatoes||1 Pound (12 Small Sized, About 1 1/2 Inch In Diameter)|
|Baby carrots/1 1/2 cups thinly sliced carrots||1⁄3 Pound, ends trimmed (Without Tops, About 4 Inch Long)|
Thinly slice green and white parts of onions separately.
In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.
Add broth and potatoes.
Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes.
Add carrots and simmer until tender to bite, about 2 minutes.
Stir in green onions and ladle into bowls.