Subj : BH&G 3179
To   : All
From : Dave Drum
Date : Wed Jun 30 2021 06:17:00

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
 
MMMMM

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