If the gray January weather has you down, watch "Jayni's Kitchen" this week for "Warming Soups and Stews."
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Creamy Vegetable Soup
1/4 cup butter
1 large onion, chopped
2 medium celery ribs, chopped
1 small rutabaga or turnip, peeled and chopped
1 medium potato, peeled and chopped
2 to 3 medium carrots, peeled and chopped
4 ounces green beans, trimmed and chopped
2 garlic cloves, peeled and chopped
4 cups chicken broth
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
1/8 teaspoon dried dill weed
1 cup milk
salt and white pepper
sour cream
fresh parsley sprigs
Melt the butter over medium-low heat in a large pot or Dutch oven. Add the chopped onion, celery, rutabaga or turnip, potato, carrots, green beans and garlic cloves. Cook for about 30 minutes, stirring occasionally, until the vegetables are tender, but not browned. Reduce heat if vegetables stick to the pan.
Stir in the chicken broth, tarragon, marjoram and dill weed. Bring the mixture to a boil, reduce the heat to low and simmer uncovered for about 30 to 40 minutes, or until vegetables are tender.
Pour the soup into a food processor and blend until smooth. Return the soup to a clean pot and add the milk. Heat the soup over medium-low heat until it begins to simmer. Add salt and white pepper to taste. Ladle soup into wide, shallow soup bowls. Garnish with a dollop of sour cream and a spring of fresh parsley.
Makes 4 servings.
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