Vegetable Summer Soup Recipe
Vegetable Summer Soup is simply a delicious recipe. A delicious appetizer recipe; I bet this Vegetable Summer Soup will surely tempt you to prepare on every party!
Ingredients
3 tablespoons butter
6 small carrots, peeled and sliced
6 cauliflower flowerets
1 leek, chopped
1/2 cup young green peas
6 cups beef broth, simmering
3 tablespoons uncooked rice
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon finely chopped mixed garden herbs (chervil, chives, parsley, celery tops)
2 tomatoes, peeled and cut in wedges
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
For the meatballs:
1/2 Cup ground veal
1/4 teaspoon salt
Freshly ground black pepper
Dash of nutmeg
Flour
Directions
Heat the butter in a large saucepan.
Add the carrots, cauliflower, leek and peas and cook slowly for 10 minutes.
Add the broth, rice, salt and pepper and bring to a boil.
Reduce the heat and simmer slowly 15 minutes.
Meanwhile, combine the veal, salt, pepper and nutmeg and form into balls 1/2 inch in diameter.
Roll the meatballs in flour.
Add the meatballs to the soup and simmer 15 minutes more.
Stir in the garden herbs, tomatoes and cornstarch mixture and simmer a few minutes until the soup has thickened slightly.
Add the carrots, cauliflower, leek and peas and cook slowly for 10 minutes.
Add the broth, rice, salt and pepper and bring to a boil.
Reduce the heat and simmer slowly 15 minutes.
Meanwhile, combine the veal, salt, pepper and nutmeg and form into balls 1/2 inch in diameter.
Roll the meatballs in flour.
Add the meatballs to the soup and simmer 15 minutes more.
Stir in the garden herbs, tomatoes and cornstarch mixture and simmer a few minutes until the soup has thickened slightly.
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