Family Garden Vegetable Soup

• 3 scallions
• 3 carrots, peeled
• 2 parsnips, peeled
• 2 cloves garlic
• 2 Tbsp. unsalted butter
• 10 c. chicken broth
• 8 small red potatoes, unpeeled and quartered
• 6 plum tomatoes
• 1/4 c. fresh parsley, chopped flat
• 10 fresh basil leaves, chopped
• 1 1/2 Tbsp. dried tarragon
• 1 1/2 tsp. ground pepper
• 1 tsp. nutmeg

1. In food processor, chop carrots, parsnips and scallions. Mince garlic.
2. Melt butter in large stock pot saute vegetables and garlic 5 minutes.
3. Add chicken broth and potatoes.
4. Cook, covered 10 minutes.
5. Add tomatoes, parsley, basil, tarragon, pepper and nutmeg.
6. Cover and cook over medium heat 15 minutes.
7. Reduce heat to low.
8. Uncover and simmer 30 minutes.

scallions, carrots, parsnips, garlic, unsalted butter, chicken broth, red potatoes, tomatoes, fresh parsley, basil, tarragon, ground pepper, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080675 (may not work)