Vegetable shell Soup Recipe
(SERVES 6 TO 8)
Ingredients: |
3 tbsp/ 45 mL
3
3
1 tsp/ 5 mL
4
1/2
1/2 tsp/ 2 mL
1/2 tsp/ 2 mL
3
8 cups/ 2 L
2
4 tbsp/ 60 mL
1 cup/ 250 mL |
butter
medium onions, diced small
celery stalks, diced small
herbs de Province
carrots, pared & diced small
turnip, peeled & diced small
thyme
basil
large potatoes, peeled & diced small
chicken stock, heated
bay leaves
tomato paste
small shell noodles
salt and pepper |
 |
|
Methods:
-
Heat butter over
medium heat in a large saucepan. Put in onions,
celery and herbs de Province; season well. Cover
and cook for 15 minutes.
-
Stir in carrots, turnip, thyme
and basil; season to taste. Mix well, cover
and continue cooking for another 5 minutes.
-
Add potatoes, chicken stock, bay
leaves and tomato paste. Mix and bring to boil.
-
Add noodles and cook for another
15 minutes over medium high heat. Serve hot.
Notes : Herbs de Province is a
mixture of Thyme, rosemary, bay leaf, basil and
savory. |
|
1
SERVING: 207 CALORIES
35g CARBOHYDRATE 3g PROTEIN
6g FAT 2.2g FIBER |
|
|
