Servings
6 s
Ingredients
- 1 Clove garlic; minced
- 1 large Onion; chopped
- 1 tablespoon Butter
- 5 cups Chicken broth
- 3 medium
- 2 medium Carrots; sliced
- 2 Stalks celery; sliced
- 1 Zucchini; sliced
- 1 tablespoon Fresh dill
- 3 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Directions
- In a large saucepan, saute the garlic and the onion in the butter until onion is translucent.
- Add the broth, potatoes, carrots, celery [no tops], and zucchini to the pan.
- Bring the soup to a boil, simmer for 15 to 20 minutes, or until potatoes are tender.
- Add the dill, parsley, salt and pepper, reserved celery tops, and if desired, the thickener (1 T.
- cornstarch dissolved in 3T.
- water).
- Simmer the soup until it is slightly thickened.
- Serve immediately, with croutons, if desired.
- NOTES : very good – nice to have a vegetable soup without tomatoes Recipe by: Jane Brody Posted to MC-Recipe Digest by KSBAUM