Simple fast vegetable soup
(best at spring when the veggies are fresh!)
Ingredients:
1 medium size carrot (4 oz), peeled, sliced to 1/8 inch slices
1 small parsnip (for the lucky ones, use a small Parsley root!) peeled, cut to smaller vedges.
1 small celery stalk or leaf (the later is better)
1 small bunch of parsnip
3-4 chicken wing (can be omitted if you are a vegetarian)
1 tbs butter
1 small onion (wash it but don't peel it!)
1 slice of green pepper (the white wax pepper is the best for taste)
salt, pepper to taste
Preparation:
In a 1-2 quart pot heat butter till it is hot. Add the sliced carrot
and sautee it for 2-3 minutes but don't let the butter burn. Add the
wings (if you wish) and sautee for 1-2 more minutes. Add 1 quart of
water and the rest of ingredients except the parsley. Bring to boil and
cook it for 30 minutes on low heat.
Chop the parsley and sprinkle the soup when it is done.
Server with a little soup pasta (alphabet pasta or angel hair).
Serves 4.
Bon apetite.