Vegetable soup
2 big potatoes (diced)
1 can whole kettle corn
4 stalks celery diced (finely chop leaves and separate)
2 large red bell peppers diced
1 can of evaporated milk or all purpose cream
Half a liter of chicken stock
1 white onion chopped finely
4 cloves of garlic minced
In a big pot sauté onions, bell peppers and garlic.
Add celery and sauté for 2 minutes
Add potatoes and corn sauté for 5 minutes
Season with salt and pepper.
Add milk or cream and then add chicken stock
Bring to a boil. Simmer until potatoes are tender
Add celery leaves
Salt and pepper to taste
Serve with your choice of protein.
Good for 6-8 servings
No comments:
Post a Comment