Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
1 lb Roma tomatoes -- peeled;
Seeded
1 md Yellow onion -- diced
2 c [stock]
4 c Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2" long)
1/2 c Carrots -- thinly sliced
1 lb New potatoes -- unpeeled; cut
Into 1" cubes
1/2 c Celery -- diced
1/2 ts Salt
Freshly ground pepper
1 Ear yellow corn
1/4 lb Green beans -- trimmed; sliced
On diagonal
1/2 c Zucchini -- julienned
Cut tomatoes into small pieces. Set aside. In large
saucepan, saute butter and onion for 3-4 minutes. Add
chicken broth and water. Tie together with string bay
leaf, oregano, parsley sprigs and lemon zest, and add
to pan along with tomatoes, carrots, potatoes, celery,
salt and pepper. Bring to a simmer over medium heat,
reduce to low, cover and cook 20 minutes. Cut kernels
off corn cob and add to soup along with green beans
and zucchini. Simmer, covered for 15 minutes more.
Remove herb bundle. Taste, adjust seasonings and serve
immediately.
From Simple American Cooking,
Williams-Sonoma A Catalog For Cooks, Christmas 1994
D/L from Prodigy 12-8-94.
Recipe collection of Sue Smith. 1.80
