Alpine Vegetable Soup

Name: Alpine Vegetable Soup
Ingredients: 1 tablespoon olive oil or 1 tablespoon vegetable oil; 1 large onion, chopped; 1 garlic clove, minced; 2 celery ribs, sliced; salt and pepper; 3 medium potatoes, peeled and cubed; 2 medium carrots, peeled and sliced; 5 cups chicken broth or 5 cups vegetable broth; 1 zucchini, sliced; 1 teaspoon dried dill; 1 tablespoon cornstarch, mixed into; 1 tablespoon cold water; grated parmesan cheese or emmenthaler cheese, to taste

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, sliced
salt and pepper
3 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
5 cups chicken broth or 5 cups vegetable broth
1 zucchini, sliced
1 teaspoon dried dill
1 tablespoon cornstarch, mixed into
1 tablespoon cold water
grated parmesan cheese or emmenthaler cheese, to taste

Directions

1

Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
2

Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
3

Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
4

Add the potatoes and carrots and stir-fry for a few more minutes.
5

Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
6

Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
7

Serve topped with grated cheese.