ALPINE VEGETABLE SOUP
This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.
Provided by KiminyMe
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
Nutrition Facts : Calories 247.8, Fat 5.6, SaturatedFat 1.1, Sodium 983.3, Carbohydrate 39.3, Fiber 5.7, Sugar 6.5, Protein 10.9
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