• BH&G 3179

    From Dave Drum@1:3634/12 to All on Wed Jun 30 06:20:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spring Vegetable Soup
    Categories: Vegetables, Squash, Herbs, Poultry
    Yield: 6 Servings

    2 tb Olive oil
    1 c Chopped onion
    1/2 c Chopped fennel
    3 cl Garlic; minced
    42 1/2 oz (3 cans) chicken broth
    1 1/2 lb Fresh asparagus spears;
    - trimmed, in 1" pieces
    2 md Zucchini; halved lengthwise,
    - in 1/4" slices
    3 md Roma tomatoes; choppped
    2 tb Snipped fresh basil
    Salt & ground black pepper
    Shredded Parmesan cheese
    - (opt)
    Snipped fresh basil (opt)

    In a 4 quart Dutch oven heat oil over medium heat. Add
    onion, fennel, and garlic; cook for 8 to 10 minutes or
    until onion is tender and starts to caramelize, stirring
    frequently. Stir in vegetable broth. Bring to boiling;
    reduce heat. Simmer, covered, for 5 minutes.

    Stir in asparagus, zucchini, and tomatoes. Return to
    boiling; reduce heat. Simmer, covered, about 5 minutes
    more or just until zucchini is tender. Stir in the 2
    tablespoons basil. Season to taste with salt and pepper.
    If desired, sprinkle with Parmesan cheese and additional
    basil.

    WINTER VEGETABLE SOUP: Prepare Spring Vegetable Soup as
    directed through Step 1. In Step 2 substitute 2 cups
    1-inch potato cubes and 2 cups peeled 1-inch butternut
    squash cubes for the asparagus. Substitute 1 cup thinly
    sliced carrots for the zucchini. Omit the tomatoes.
    Simmer, covered, about 20 minutes or until vegetables are
    tender. Substitute fresh oregano or thyme for the basil.

    Makes: 6 servings/8 cups

    Better Homes & Gardens | January 2015

    MM Format by Dave Drum - 25 January 2015

    Uncle Dirty Dave's Archives

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    ... Only the doctor can suffer from good health.
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