Chunky Vegetable Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Water,
4: Green onions,
3: Asparagus spears,
1 medium: Zucchini, quartered lengthw ise
1: Broccoli stalk, peeled & qu artered lengthwise
1 cup: Milk, approximate
1/4 cup: Butter, (1/2 stick)
1 medium: Onion, finely chopped
1: Celery stalk, finely choppe d
2 tbsp: Flour, all purpose
Salt and freshly ground pepp er,
Cilantro sprigs, optional
Directions:
Bring 1-1/2 cups water to boil in base of steamer. Place green
onions, asparagus, zucchini and broccoli on steamer rack. Cover and
cook until vegetables are just tender, about 5 minutes. Transfer
vegetables to plate and cool. Reserve steaming water. Add enough
milk to reserved steaming water to measure 2 cups liquid. Dice
vegetables and then set aside.
Melt butter in heavy large skillet or Dutch oven over medium-low
heat. Add onion and celery and cook until tender, stirring
occasionally.
Meanwhile, bring milk mixture to simmer. Stir into skillet.
Bring to boil, stirring constantly. Add diced vegetables to soup and
heat through. Season with salt and pepper. Garnish with cilantro and
serve.
Bon Appetit, May, 1988.
Source from luhu.jp
onions, asparagus, zucchini and broccoli on steamer rack. Cover and
cook until vegetables are just tender, about 5 minutes. Transfer
vegetables to plate and cool. Reserve steaming water. Add enough
milk to reserved steaming water to measure 2 cups liquid. Dice
vegetables and then set aside.
Melt butter in heavy large skillet or Dutch oven over medium-low
heat. Add onion and celery and cook until tender, stirring
occasionally.
Meanwhile, bring milk mixture to simmer. Stir into skillet.
Bring to boil, stirring constantly. Add diced vegetables to soup and
heat through. Season with salt and pepper. Garnish with cilantro and
serve.
Bon Appetit, May, 1988.
Source from luhu.jp