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Ingredients
2 Tablespoons vegetable oil
2 Scallions, trimmed & sliced
2 Cloves garlic, thinly sliced
2 Small turnips, peeled & diced
2 New potatoes, scrubbed & diced
2 Carrots, diced
1 Sprig fresh thyme
Or
1/2 Teaspoon dried thyme
1/2 Cup chopped fresh parsley
6 Cups vegetable stock or chicken stock
1/2 Pound asparagus, trimmed and cut into 1� pieces
1 Cup peas, fresh or frozen
1 (6 oz) Bunch watercress, leaves only
2 Tablespoons tarragon vinegar
Salt & pepper to taste
Instructions
In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes. Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. Puree half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.