herbed vegetable soup

Name: Herbed Vegetable Soup
Ingredients: 2/3 cup(s) onion, chopped; 2 - garlic cloves, minced; 3 cup(s) water; 1 cup(s) tomatoes, peeled, seeded and chopped; 4 - carrots, sliced in 1/2" pieces; 4 small red potatoes, peeled and sliced in 1/2" pieces; 2 tablespoon(s) chicken bouillon granules; 1 cup(s) buttermilk; 2 tablespoon(s) lemon juice; 2 teaspoon(s) marjoram, fresh minced; 1 teaspoon(s) thyme, fresh minced; teaspoon(s) white pepper; - fresh sprigs of thyme

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Ingredients

2/3 cup onion, chopped
2 garlic cloves, minced
3 cups water
1 cup tomatoes, peeled, seeded and chopped
4 carrots, sliced in 1/2" pieces
4 small red potatoes, peeled and sliced in 1/2" pieces
2 tablespoons chicken bouillon granules
1 cup buttermilk
2 tablespoons lemon juice
2 teaspoons marjoram, fresh minced
1 teaspoon thyme, fresh minced
teaspoon white pepper
fresh sprigs of thyme

How To Make herbed vegetable soup

Step 1

Coat a large saucepan with cooking spray, place over medium heat until hot.

Step 2

Add onion and garlic and saute 3 minutes or until tender.
Step 3

Add water, tomatoes, carrots, red potatoes and chicken bouillon granules; bring to a boil.
Step 4

Cover, reduce heat and simmer 30 minutes or until carrots are tender; set aside.
Step 5

Position knife blade in processor.
Step 6

Add half of vegetables and cooking liquid; process until smooth.
Step 7

Place in large bowl; process remaining vegetables and cooking liquid.
Step 8

Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree; stir well.
Step 9

Cover; chill 8 hours.
Step 10

Stir well before serving then garnish with fresh thyme if desired - serve chilled.
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