Chicken Recipes

COUNTRY VEGETABLE SOUP

To stir things up, vary the vegetables according to the season.

INGREDIENTS
4 tablespoons butter
1 onion, chopped
2 leeks, sliced
2 celery stalks, sliced
2 carrots, sliced
2 small turnips, chopped
4 ripe tomatoes, peeled and chopped
4 cups homemade or canned chicken stock
bouquet garni
4 ounces green beans, chopped salt and pepper
chopped herbs such as tarragon, thyme, chives and parsley, to garnish

SERVES 4

1. Heat the butter in a large saucepan, add the onion and leeks and cook gently until soft but not colored.

2. Add the celery, carrots and turnips and cook for 3—4 minutes, stirring occasionally. Stir in the tomatoes and stock, add the bouquet garni and simmer for about 20 minutes.

3. Add the beans to the soup and cook until all the vegetables are tender. Season to taste and serve garnished with chopped herbs.