BH&G 3179
From
Dave Drum@1:3634/12 to
All on Wed Jun 30 06:17:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spring Vegetable Soup
Categories: Vegetables, Squash, Herbs, Poultry
Yield: 6 Servings
2 tb Olive oil
1 c Chopped onion
1/2 c Chopped fennel
3 cl Garlic; minced
42 1/2 oz (3 cans) chicken broth
1 1/2 lb Fresh asparagus spears;
- trimmed, in 1" pieces
2 md Zucchini; halved lengthwise,
- in 1/4" slices
3 md Roma tomatoes; choppped
2 tb Snipped fresh basil
Salt & ground black pepper
Shredded Parmesan cheese
- (opt)
Snipped fresh basil (opt)
In a 4 quart Dutch oven heat oil over medium heat. Add
onion, fennel, and garlic; cook for 8 to 10 minutes or
until onion is tender and starts to caramelize, stirring
frequently. Stir in vegetable broth. Bring to boiling;
reduce heat. Simmer, covered, for 5 minutes.
Stir in asparagus, zucchini, and tomatoes. Return to
boiling; reduce heat. Simmer, covered, about 5 minutes
more or just until zucchini is tender. Stir in the 2
tablespoons basil. Season to taste with salt and pepper.
If desired, sprinkle with Parmesan cheese and additional
basil.
WINTER VEGETABLE SOUP: Prepare Spring Vegetable Soup as
directed through Step 1. In Step 2 substitute 2 cups
1-inch potato cubes and 2 cups peeled 1-inch butternut
squash cubes for the asparagus. Substitute 1 cup thinly
sliced carrots for the zucchini. Omit the tomatoes.
Simmer, covered, about 20 minutes or until vegetables are
tender. Substitute fresh oregano or thyme for the basil.
Makes: 6 servings/8 cups
Better Homes & Gardens | January 2015
MM Format by Dave Drum - 25 January 2015
Uncle Dirty Dave's Archives
MMMMM
... Only the doctor can suffer from good health.
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