Vegetable Shell Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 3 medium onions, diced small | ||
| 3 celery stalks, diced small | ||
| Herbes de provence | 1 Teaspoon | |
| 4 carrots, pared and diced small | ||
| 1/2 turnip, peeled and diced small | ||
| Thyme | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| 3 large potatoes, peeled and diced small | ||
| Chicken stock | 8 Cup (16 tbs), heated | |
| Bay leaves | 2 | |
| Tomato Paste | 4 Tablespoon | |
| 1 cup small shell noodles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter in large saucepan over medium heat. Add onions, celery and herbes de Provence; season well. Cover and cook 15 minutes over low heat.
Stir in carrots, turnip, thyme and basil; season to taste. Mix well, cover and continue cooking 5 minutes.
Add potatoes, chicken stock, bay leaves and tomato paste. Mix and bring to boil.
Add noodles and cook, partly covered, 15 minutes over medium-high heat. Serve hot.
Stir in carrots, turnip, thyme and basil; season to taste. Mix well, cover and continue cooking 5 minutes.
Add potatoes, chicken stock, bay leaves and tomato paste. Mix and bring to boil.
Add noodles and cook, partly covered, 15 minutes over medium-high heat. Serve hot.
Chef
