Chunky vegetable soup

5 servings

Ingredients

Quantity Ingredient
1½ cup Water
4 Green onions
3 Asparagus spears
1 medium Zucchini; quartered lengthw ise
1 Broccoli stalk; peeled & qu artered lengthwise
1 cup Milk; approximate
¼ cup Butter; (1/2 stick)
1 medium Onion; finely chopped
1 Celery stalk; finely choppe d
2 tablespoons Flour; all purpose
Salt and freshly ground pepp er
Cilantro sprigs; optional

Directions

Bring 1-½ cups water to boil in base of steamer. Place green onions, asparagus, zucchini and broccoli on steamer rack. Cover and cook until vegetables are just tender, about 5 minutes. Transfer vegetables to plate and cool. Reserve steaming water. Add enough milk to reserved steaming water to measure 2 cups liquid. Dice vegetables and then set aside.

Melt butter in heavy large skillet or Dutch oven over medium-low heat. Add onion and celery and cook until tender, stirring occasionally.

Meanwhile, bring milk mixture to simmer. Stir into skillet.

Bring to boil, stirring constantly. Add diced vegetables to soup and heat through. Season with salt and pepper. Garnish with cilantro and serve.

Bon Appetit, May, 1988.

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