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Baby Vegetable Soup

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Ingredients
  Green onions 8 , ends trimmed
  Fresh thyme leaves/1 teaspoon dry thyme leaves 1 Tablespoon
  Grated lemon peel 2 Teaspoon
  Butter/Margarine 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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