Spring Herb Soup

Name: Spring Herb Soup
Ingredients: 1 medium potato (about 2½ ounces), peeled and diced (1 cup); 1 small onion, chopped; 1 cup loosely packed chopped celery leaves; 2 tablespoons unsalted butter; ½ cup loosely packed parsley sprigs, tough stems trimmed; ½ cup loosely packed dill sprigs, tough stems trimmed; 3 cups Berta’s Chicken Stock or canned broth; 3 cups Berta’s Chicken Stock or canned broth

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A delicious light vegetable soup, enhanced during the last few minutes with fresh parsley and dill. The fresh flavors of the herbs dazzle!

Ingredients

2 tablespoons unsalted butter
1 cup loosely packed chopped celery leaves
1 small

Soup
Gluten-free
Spring

Method

Place the butter in a 2-quart microwave-safe casserole, and microwave on full power, uncovered, for 2 minutes. Stir in the celery leaves, onion, and potato, and cook another 3 minutes.
Stir in 2 cups of the stock. Cover the casserole, and cook 6 minutes.
Tran