Soup; It’s Not Just For Winter Anymore

June 20, 2009 at 3:44 pm | Posted in Soup | 1 Comment
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This flavorful soup is as easy as it is healthy.  Try to find true baby carrots for this, as opposed to the packaged peeled mini-carrots.  Fresh Lemon Thyme  from the garden is a real treat ingredient.   Enjoy:

Fresh Summer Soup

  • 4 baby beets, scrubed and halved
  • 4 baby carrots, scrubbed, left whole
  • 1/2 sweet onion, coarsely chopped
  • 1 clove garlic, chopped
  • 1 small summer squash, peeled and cubed
  • 1 cup shredded red chard
  • 6 ounces boneless/skinless chicken breast sliced
  • 2 T. olive oil
  • 2 cups chicken broth
  • 4 sprigs fresh lemon thyme, leaves stripped, stems discarded
  • Parmesan Cheese curls for garnish

In a Dutch oven heat olive oil on medium high heat, add chicken slices and saute until browned.  Add broth, carrots, beets, onion and garlic.  Bring to a simmer, cover and cook for 5 minutes.  Add squash, thyme leaves and chard, cover and simmer all for another 3 minutes. 

Ladle into a pretty bowl and top with Parmesan curls and a few sprinkles of fresh ground pepper.  Serve with a fresh salad and some bread and you’ve got a delicious meal in a matter of minutes.  Serves 2.

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  1. […] One Year Ago:  A Summer Soup […]


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