Baby Vegetable Soup Recipe
Ingredients
| 6 to 8 green onions, ends trimmed | ||
| 1 tablespoon fresh thyme leaves, or 1 teaspoon dry thyme leaves | ||
| Lemon peel | 2 Teaspoon, grated | |
| Butter/Margarine | 1 Tablespoon | |
| 1 quart regular-strength chicken broth | ||
| Potatoes | 12 Small, skinned | |
| 3 1/2 cups 1-inch chunks thin-skinned potatoes | ||
| Baby carrots | 1/3 pound, trimmed | |
| Carrots | 1 1/2 Cup (16 tbs), thinly sliced | |
Directions
Thinly slice green and white parts of onions separately.
In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.
Add broth and potatoes.
Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes.
Add carrots and simmer until tender to bite, about 2 minutes.
Stir in green onions and ladle into bowls.
In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.
Add broth and potatoes.
Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes.
Add carrots and simmer until tender to bite, about 2 minutes.
Stir in green onions and ladle into bowls.
Chef
