Garden Soup Recipe
Ingredients
| 2 cups asparagus bias-sliced 1-inch thick or chopped broccoli | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup sliced green onion | ||
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon fines herbes | ||
| Pepper | 1 Dash | |
| Zucchini | 1/2 Cup (16 tbs), halved | |
| 1 12-ounce can evaporated skim milk | ||
| Cornstarch | 4 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
Directions
In a large saucepan stir together asparagus or broccoli, carrot, water, onion, salt, fines herbes, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in zucchini. Cook, covered, about 2 minutes more or till just tender.
Stir together 2 tablespoons of the evaporated milk and the cornstarch. Stir into vegetable mixture. Stir in remaining evaporated milk and skim milk. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Stir in zucchini. Cook, covered, about 2 minutes more or till just tender.
Stir together 2 tablespoons of the evaporated milk and the cornstarch. Stir into vegetable mixture. Stir in remaining evaporated milk and skim milk. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Chef
