Tuesday, June 18 2013, 11:48 AM MDT
Spring Vegetable Soup
As Aired on March 4, 2013
Recipe courtesy Chef Bryan Woolley
7 cups water
6 Klondike Rose potatoes cut in to 1 inch pieces
2 medium carrots, sliced into rounds
2 celery ribs, sliced
1 medium onion, coarsely chopped
1 large leek, sliced
1 pound green beans, cut into 1-inch lengths, or frozen peas
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
Salt and pepper to taste
Extra virgin olive oil
1.) Heat a large pot on the stove and add just enough oil to lightly coat the bottom of the pot. Add the Klondike Rose potatoes, carrots, celery, onion and leek. Saute for about 3 minutes or until fragrant. Add the water.
2.) Add the salt to taste and simmer over moderately low heat for 30 minutes.
3.) Add the green beans and simmer until tender, (about 3 minutes).
4.) Stir in the parsley and tarragon. Season with pepper and serve with freshly baked rolls.
(Copyright 2013 Sinclair Broadcasting Group.)