Peas and Carrots Soup

2 T butter
4 carrots, cut into uniform pieces
4 green onions, diced
1 quart homemade chicken stock
1 tsp freshly ground black pepper
1 cup small pasta
1 cup fresh peas


Over medium heat, put the butter into a large saucepan and let it melt. Add carrots and green onions and continue to cook for 5 minutes. Add chicken stock and freshly ground black pepper. Cover pan, reduce heat and simmer until carrots are partially cooked, about 15 minutes.

Add pasta to the pan, cover, and let simmer for 10-12 minutes longer, depending on how al dente you want the pasta. Add peas; cook for one minute.

If you'd rather a slightly thicker soup: Bring soup to a rapid boil, dissolve 1 tablespoon cornstarch in 1/4 cup cold water and add it to the soup.

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