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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have no idea how this got it's name, but it's quick and easy. Ingredients:
1 cup carrot, chopped |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1/4 cup butter or 1/4 cup margarine |
3 1/2 cups chicken broth |
1 2/3 cups instant potato flakes |
1 cup milk |
1/2 teaspoon lemon juice |
2 tablespoons half-and-half |
1 (8 ounce) can peas, drained |
fresh chives, chopped, for garnish |
fresh ground black pepper, for garnish |
Directions:
1. Sauté carrots, celery and onions in butter until tender. Add chicken broth.
2. Bring to boil, reduce heat and simmer 15 minutes.
3. Stir in potato buds and milk. Add lemon, half-and-half, and peas.
4. Heat through; garnish with chives and a sprinkle of freshly ground pepper if desired.
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