Whitecap Appetizer Cup
|Canned condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Fresh green peas||1⁄2 Pound, shelled|
|Diced carrot||1⁄2 Cup (8 tbs), pared|
|Diced celery||1⁄2 Cup (8 tbs)|
|Seasoned pepper||To Taste|
|Dill cream||1 Tablespoon|
1 In a medium-size saucepan,heat condensed beef broth and water to boiling.
2 Stir in vegetables and a dash of seasoned pepper; cover.
3 Simmer for 10 minutes, or until the vegetables are crisply tender.
4 Ladle into cups or small soup bowls; float 1 tablespoonful dill cream on each before serving.