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Ingredients
| oil-roasted virginia peanuts: 2 Tbl |
| celery: 3 stalks |
| white potatoes: 3 whole potatoes |
| carrots: 1 |
| onions: 1 |
| water: 7 cups |
| chicken bouillon: 5 cubes |
| bay leaf: 3 |
| unsalted butter: 3 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
Zuppanitz (Soup of Nothing)
Credit: www.food.com
User rating:
-
Prep Time
20 min -
Cook Time
80 min -
Servings
8 serving(s)
Tags
1
Add oil to stock pot over medium heat.
2
Add chopped onion and celery.
3
Heat over medium heat for about 5 minutes (or until tender).
4
Add water and bouillon cubes.
5
Add all veggies and spices.
6
Cook about 30-45 minutes until all veggies are soft.
7
In small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a roux. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion
blender.
8
Yum!