Pepper Soup Recipe
Ingredients
2 tbsp (30 mL) butter or margarine
1 celery stalk, finely diced
1/2 green pepper, finely diced
1 medium onion, minced
1 tbsp (15 mL) flour
4 cups (1 L) hot water
2 to 4 chicken legs
Salt to taste
1/2 tsp (2 mL) savory
1/4 tsp (1 mL) peppercorns, crushed
2 medium potatoes, finely diced
1 tbsp (15 mL) butter
Parsley, finely chopped
Directions
Place the butter or margarine in a 10-cup (2.5 L) microwave-safe bowl and melt 2 minutes at HIGH.
Add the celery, green pepper and onion.
Microwave 2 minutes at HIGH, stir, then microwave another 2 minutes at HIGH.
Add the flour, stir to mix well with the vegetables.
Add the remaining ingredients, except the butter and parsley.
Stir well, return to microwave and cook at HIGH 30 minutes.
When ready to serve, add the butter and parsley.
Add the celery, green pepper and onion.
Microwave 2 minutes at HIGH, stir, then microwave another 2 minutes at HIGH.
Add the flour, stir to mix well with the vegetables.
Add the remaining ingredients, except the butter and parsley.
Stir well, return to microwave and cook at HIGH 30 minutes.
When ready to serve, add the butter and parsley.
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