Happy Easter from Renny Darling

Country Vegetable Soup

The only hard part in this recipe is chopping the vegetables. You can grate them in a food processor, but they are more attractive if you chop them by hand.

3 medium onions, finely chopped
3 shallots, finely chopped
6 cloves garlic, minced
3 carrots, very thinly sliced
4 tablespoons butter

5 cups chicken broth (can use 4 cans (10 ounces, each)
chicken broth)
salt and pepper to taste

1 package (10 ounces) frozen baby peas

In a Dutch oven casserole, saute together first 5 ingredients until onions are transparent. Add the broth and seasonings and, and simmer soup, with cover slightly ajar, for 30 minutes or until vegetables are tender. Add the peas and simmer for an additional 10 minutes. Serve in small bowls with Baby Muffins as an accompaniment. Serves 8.

 

Baby Muffins with Cheese & Chives

2 eggs, beaten
1 cup small curd cottage cheese
2 tablespoons sour cream
1 tablespoon oil
1 teaspoon sugar
1/2 cup grated Parmesan cheese
1/4 cup chopped chives
1/2 cup Bisquick, prepared biscuit mix

In the large bowl of an electric mixer, beat together all the ingredients until blended. Butter 24 teflon-coated hors d'oeuvre-size muffin cups and fill 1/2 full with batter. Bake at 350° for 25 minutes, or until puffed and golden. Yields 24 small muffins.

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