Chicken Broth Vegetable Soup
From: Marielle, Quebec, Quebec, Canada
Comments: If desired, serve this soup along with freshly grated Swiss cheese.
Servings: 4
  • 1 celery stalk, cleaned
  • 2 small carrots, peeled
  • 1 small parsnip, peeled
  • 1 tomato, peeled
  • A few lettuce leaves, cleaned
  • 1 leek, cleaned
  • 1 small onion, peeled
  • 4 cups [1 L] chicken broth
  • 1/2 cup [125 mL] fresh or frozen green peas [if available]
  • Salt and pepper, to taste
  • Freshly chopped parsley, to taste
  • Finely chop celery stalk, carrots, parsnip, tomato and lettuce leaves; thinly slice leek and red onion.
  • Pour chicken broth into a large casserole; bring to a boil over high heat.
  • Mix in chopped celery stalk, carrots, parsnip, tomato and lettuce leaves, leek and onion slices, and green peas if available.
  • Salt and pepper boiling soup.
  • Leave to simmer over low heat, for 10 minutes.
  • Serve soup, sprinkled with greshly chopped parsley.