Garden Gold Soup Recipe
Ingredients
| 6 medium carrots, cut up | ||
| Potatoes | 3 Medium, peeled | |
| 3 ribs celery with leaves, cut up | ||
| Onions | 2 Medium, quartered | |
| Water | 4 Cup (16 tbs) | |
| 2 teaspoons instant chicken bouillon granules | ||
| Dill weed | 1/4 Teaspoon, dried | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
Place 1/4 of the vegetables and 1 cup of the water in a blender container.
Cover and blend till coarsely chopped.
Transfer mixture to a large kettle.
Repeat process 3 times, using remaining vegetables and water.
Stir in bouillon granules, dillweed, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; simmer till tender, 45 to 60 minutes.
Place half of the cooked mixture in blender container.
Cover; blend till smooth, about 1 minute.
Repeat process with remaining mixture.
Return pureed mixture to kettle; stir in milk and butter.
Cover; heat through
Cover and blend till coarsely chopped.
Transfer mixture to a large kettle.
Repeat process 3 times, using remaining vegetables and water.
Stir in bouillon granules, dillweed, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; simmer till tender, 45 to 60 minutes.
Place half of the cooked mixture in blender container.
Cover; blend till smooth, about 1 minute.
Repeat process with remaining mixture.
Return pureed mixture to kettle; stir in milk and butter.
Cover; heat through
Chef
