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Apr 22

Written by: SuperUser Account
Thursday, April 22, 2010 


2 medium  potato, peeled, and cut in small cubes
1 small onion, chopped
1 small carrot, peeled, cut in small cubes
2 tbsp butter
1 1/2 tbsp all purpose flour
1 cubanelle pepper, cut in small cubes
1 Bay leaf
2 1/2 cup chicken stock
1/2 tsp pepper, salt
2 tbsp parsley, chopped
1-2 tbsp lemon juice
1/2 tsp lemon zest

Saute the onion and carrot with butter for 3-4  minutes on medium heat in a normal sized pot.
Add the potatoes and continue to saute for about 4-5 more minutes, add the flour and stir one more minute.
Now add the chicken broth, cubanelle pepper, salt and pepper, cook until the carrot in tender on low-medium heat. Add the parsley, lemon juice and lemon zest and stir, few times discard the bay leaf, Immediately. Enjoy


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