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Associate.com - Share Your Recipe!

Recipe Name: Alpine Potato-vegetable Soup - Jane Brody Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Clove garlic, minced
1 Onion, chopped
1 Tablespoon(s) Butter
5 Cup(s) Chicken broth
3 Russet potatoes, peeled &
diced
2 Carrots, sliced
2 Stalks celery, sliced
1 Zucchini, sliced
1 Tablespoon(s) Fresh dill
3 Tablespoon(s) Fresh parsley
1 Teaspoon(s) Salt
1/2 Teaspoon(s) 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
<KSBAUM@aol.com> on Mar 29, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 5.1mg
Sodium: 1044mg
Potassium: 910.7mg
Carbohydrates: 25.8g
Fiber: 3.8g
Sugar: 4.7g
Protein: 7.5g


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