|
|
|
|
for Lunch or Supper
4 servings
Time to prepare: 10 minutes
Difficulty: Easy
Ingredients |
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter or margarine
1 can (10% oz.) chicken broth
2 cups water
1 cup instant potato flakes
1 1/2 to 2 cups milk
1/4 cup whipping cream
1/2 to 1 tsp. salt
1 pkg (10 oz.) frozen baby peas
Chopped fresh chives or grated carrots for garnish
|
Directions |
Saute carrots, celery and onion in butter in large saucepan for 2 min., stirring constantly. Do not let them brown. Add chicken broth and water.
Heat to boiling. Simmer 15 min. or until vegetables are tender. Stir in potato flakes and 1 1/2 cups of the
milk. Reheat.
Add cream, salt and peas. Add more milk if you desire a thinner,
more broth-like soup Heat to boiling.
Garnish with chopped fresh chives or grated carrots
|
Notes |
Good served with: Sliced cold meat,
bread and butter, and a variety of crisp vegetable sticks, if you like.
This soup is excellent served chilled as well Chilled soup may need to have more seasoning added than soup that is served hot. Taste and add salt.
|
|
Comments |
|
No comments for this recipe were posted.
|
|
|
