Summer Garden Soup Recipe

Name: Summer Garden Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 12 lb carrot, finely shredded; 8 green onions, minced; 2 small zucchini, finely shredded; 1 tablespoon tarragon, fresh, minced; 12 garlic clove, minced; 1 cup frozen tiny peas, thawed; 4 cups chicken stock; 1 cup yogurt; salt & freshly ground black pepper

Servings: persons

¼ cup butter
12 lb carrot, finely shredded
8 green onions, minced
2 small zucchini, finely shredded
1 tablespoon tarragon, fresh, minced
12 garlic clove, minced
1 cup frozen tiny peas, thawed
4 cups chicken stock
1 cup yogurt
salt & freshly ground black pepper

1
Melt butter in a 4 quart saucepan over medium heat.
2
Add carrots,onions,zuchinni,tarragon,basil and garlic.
3
Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often.
4
Add peas and stock,increase heat to high and bring to a boil.
5
Transfer to a bowl and cool completely.
6
Stir in yogurt,cover and chill.
7
Season with salt and pepper just before serving.

1672

kcal

Calories

Fat

266

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup butter, 12 lb carrot, finely shredded, 8 green onions, minced, 2 small zucchini, finely shredded, and more.

Yes, Summer Garden Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Garden Soup

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