Recipe by KiminyMe
This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.
Top Review by Annacia
This is a lovely lighter soup. I really dislike dill so I used basil but other than that made as directed. I also like the smaller amount, it's just right for 2 people. Thanks for sharing this :D. Made for Pick A Chef, Spring 2013
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 celery ribs, sliced
- salt and pepper
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 5 cups chicken broth or 5 cups vegetable broth
- 1 zucchini, sliced
- 1 teaspoon dried dill
- 1 tablespoon cornstarch, mixed into
- 1 tablespoon cold water
- grated parmesan cheese or emmenthaler cheese, to taste
Directions See How It's Made
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.