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Pol Martin's Hearty Vegetable Soup


Course : Soups
Serves: 4
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Ingredients:


2 tablespoons butter

2 large carrots -- pared and diced small

2 stalks celery -- diced small

2 small onions -- cubed small

1/2 small turnip -- peeled and diced small

2 large potatoes -- peeled and diced small

1 teaspoon basil

1/2 teaspoon chervil

1/4 teaspoon thyme

1/4 cup dry white wine

5 cups chicken stock -- heated

1 cup green peas -- fresh *

1/2 cup gruyere cheese -- grated

1 teaspoon salt and pepper to taste
 

Preparation / Directions:


* I used thawed frozen peas in place of fresh. Melt butter in large saucepan over medium heat. Add carrots, celery, onions, turnip and potatoes; cover and cook 8 minutes. Sprinkle in all seasonings; pour in wine and chicken stock. Mix well and correct seasoning. Cover and continue cooking 30 minutes. Add peas; cover and cook another 8 minutes. Mix in cheese and serve at once. Accompany with slices of fresh French Bread, if desired.

 

Nutritional Information:

267 Calories (kcal); 11g Total Fat; (39% calories from fat); 10g Protein; 28g Carbohydrate; 30mg Cholesterol; 2836mg Sodium

2 Kitchen's say:
  (5 3/4 Stars!)
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