I made this soup to utilize the chicken broth which was a byproduct of the previous recipe. Potatoes, orange bell pepper, aromatics, and carrots were added to make a delicately flavored and hearty broth. Enjoy with toasted bread and an optional spoonful of sour cream.
Ingredients 5-6 cups chicken broth 1-1.5 tablespoons salt 1/4 cup sugar 1.5 cups celery 3 cups cubed potatoes 1 cup cubed carrots 1 cup chopped onion 3-4 cloves garlic 1 teaspoon oregano 1 teaspoon parsley 1/4 cup olive oil 1 teaspoon pepper Optional* 2 tablespoons sour cream Add olive oil to pan, brown onions, celery, herbs, sugar with the olive oil over medium heat for 5-8 minutes. Add to pot with all remaining ingredients and boil for 10-15 minutes until potatoes are tender. Serve with a dollop of sour cream.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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