Low Calorie Vegetable Soup Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| Carrots | 3 Medium, washed | |
| 2 celery stalks, washed and diced | ||
| Onion | 1 Small, peeled | |
| Chicken stock | 4 Cup (16 tbs) | |
| Celery salt | 1/4 Teaspoon | |
| 2 or 3 twists of the pepper mill | ||
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Finely chopped parsley | ||
Directions
1. Melt the butter in a heavy saucepan. Add three-quarters of the diced vegetables, cover the pan, and cook over low heat for 8 minutes, or until the vegetables are soft.
2. Put the vegetables in the blender, add a little of the stock, and puree until smooth. Add the celery salt and pepper to taste and blend to mix.
3. Return the puree to the saucepan. Add the remaining chicken stock, vegetables, and the vermouth, and correct the seasonings. Cool, cover, and refrigerate.
4. Serve with a sprinkling of chopped parsley.
2. Put the vegetables in the blender, add a little of the stock, and puree until smooth. Add the celery salt and pepper to taste and blend to mix.
3. Return the puree to the saucepan. Add the remaining chicken stock, vegetables, and the vermouth, and correct the seasonings. Cool, cover, and refrigerate.
4. Serve with a sprinkling of chopped parsley.
Chef
