French Country Vegetable Soup
|Green onions||2 Bunch (200 gm), thinly sliced|
|Onion||1 Small, sliced|
|Chopped celery||1 Cup (16 tbs)|
|Carrot||1 Large, shredded|
|Turnip||1 Medium, peeled and cubed|
|Potato||1 Large, peeled and cubed|
|Chicken broth||2 Can (20 oz)|
|Marjoram leaves||1⁄4 Teaspoon|
Place butter in a 3 quart casserole or soup tureen.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in green onions, onion, celery, and carrot.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Mix in turnip, potato and 1/4 cup of the broth.
Microwave, covered, on HIGH (100%) for 12 minutes (stirring every 4 minutes) or until potato is fork tender.
Add remaining broth and marjoram.
In a blender or food processor, whirl mixture, a portion at a time, until pureed.
Transfer to a tureen or serving bowl.
Season with salt and pepper.
Microwave, covered, on HIGH (100%) for 5 minutes to heat.