Ingredients:
4 Tablespoons butter
1 medium sized onion, chopped
4 medium sized carrots, chopped
6 sprigs parsley
4-5 Cups chicken stock (add 1 C water if using 4 Cups)
4 medium size potatoes, peeled and cubed
2-3 Cups cheese (optional)
Directions:
Melt the butter in a soup pot. Add onions and carrots with 1 C of water or stock. Cook over low heat, covered, until vegetables are tender (about 25 min.).
Add parsley, 4 C chicken stock, potatoes, and bring to a boil.
Reduce heat, cover, and simmer until potatoes are very tender (about 30 min.).
1 medium sized onion, chopped
4 medium sized carrots, chopped
6 sprigs parsley
4-5 Cups chicken stock (add 1 C water if using 4 Cups)
4 medium size potatoes, peeled and cubed
2-3 Cups cheese (optional)
Directions:
Melt the butter in a soup pot. Add onions and carrots with 1 C of water or stock. Cook over low heat, covered, until vegetables are tender (about 25 min.).
Add parsley, 4 C chicken stock, potatoes, and bring to a boil.
Reduce heat, cover, and simmer until potatoes are very tender (about 30 min.).
Remove soup from heat, add dill, and let stand covered for 5 min.
Lightly blend in a blender or food processor keeping some small chunks in the soup.
Add salt and pepper to taste and gradually stir in the grated cheese, if adding cheese.
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