You may also like
Categories:
scallions carrots parsnips garlic unsalted butter chicken broth red potatoes tomatoes fresh parsley basil tarragon ground pepper nutmeg
Viewed: 49 - Published at: 9 years agoIngredients
- 3 scallions
- 3 carrots, peeled
- 2 parsnips, peeled
- 2 cloves garlic
- 2 Tbsp. unsalted butter
- 10 c. chicken broth
- 8 small red potatoes, unpeeled and quartered
- 6 plum tomatoes
- 1/4 c. fresh parsley, chopped flat
- 10 fresh basil leaves, chopped
- 1 1/2 Tbsp. dried tarragon
- 1 1/2 tsp. ground pepper
- 1 tsp. nutmeg
Method
- In food processor, chop carrots, parsnips and scallions. Mince garlic.
- Melt butter in large stock pot saute vegetables and garlic 5 minutes.
- Add chicken broth and potatoes.
- Cook, covered 10 minutes.
- Add tomatoes, parsley, basil, tarragon, pepper and nutmeg.
- Cover and cook over medium heat 15 minutes.
- Reduce heat to low.
- Uncover and simmer 30 minutes.
