Guest guest Posted April 5, 2012 Report Share Posted April 5, 2012 You don't have to use the VM for this soup but you could, at least the pesto part. It's a delicious simple soup and very very pretty. There is a photo in my collection. http://www.flickr.com/terrypogue/page2 I'm making it today. terry Spring Vegetable Soup - Serves 4 Published in: Everyday Food, page 45 Publish Date: May, 2011 Ingredients 1 tablespoon plus 2 t extra virgin olive oil 2 med leeks -- sliced thinly salt and pepper 5 cup Chicken Broth 1 1/2 lbs potatoes -- russet 1/2 lbs green beans -- trimmed and halved 4 cup parsley leaves from 1 bunch Instructions Heat 2 t olive oil in medium saucepan and saute seasoned leeks until soft and light brown, about 6 minutes. Add potatoes and broth and simmer until potatoes are just tender, about ten minutes. Add green beans and cook until crisp tender about 6 minutes.. Meanwhile, in a food processor, combine parsley and 1 tablespoon of olive oil and process until finely chopped. Remove soup from heat and stir in the parsley puree. Exported from A Cook's Books -- Recipe management for Macintosh Quote Link to comment Share on other sites More sharing options...
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