Cold Whey Soup with Potatoes and Zucchini Recipe
Summary
Ingredients
| 1 cup chopped celery, including leaves | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Zucchini | 2 Cup (16 tbs), diced | |
| Water to cover | ||
| Dill | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 4 cups whey or soup stock | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
In a large saucepan, combine celery, onion, potatoes, and zucchini.
Cover with water, add seasonings and simmer for approximately 15 minutes or until vegetables are just tender.
Add whey or stock, bring to a boil and simmer for 2 or 3 minutes longer.
Cool and then chill in refrigerator for at least an hour.
Serve topped with chopped parsley.
Cover with water, add seasonings and simmer for approximately 15 minutes or until vegetables are just tender.
Add whey or stock, bring to a boil and simmer for 2 or 3 minutes longer.
Cool and then chill in refrigerator for at least an hour.
Serve topped with chopped parsley.
Chef
