Recipe #34: East York Collegiate Family Studies - Autumn Vegetable Soup

Not sure where (!) my father got this. From my brother Ken's high school paperwork. methinks. I never took a family studies course during my time at EYCI.

Update: Ken says this recipe didn't come from him; he didn't take a family studies course either. He suggests that our father took a night course on time at the school, and that this might be the source.

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Metric	Customary	Ingredients
25 ml. 2 2 2 2 1 2 2 50 ml. 500 ml. 5 ml. 1 ml. 500 ml.	2 tbsp. 2                              2 2 2 1 2 2 3 tbsp. 2 cups 1 Tsp. tsp. 2 cups	butter  medium onions--coarsely chopped garlic cloves--minced medium carrots--coarsely chopped ribs celery--coarsely chopped small zucchini-- coarsely chopped medium potatoes--    peeled and diced medium tomatoes--   peeled and chopped chopped fresh parsley (or 1 tsp./5 ml. dried) chicken stock                   salt (more to taste) pepper milk

Melt butter in a large saucepan, but do not brown.

Add onions and garlic. Cook until fragrant.

Add carrots, etc., heat to boil, cover, low heat, simmering until tender.

Blend and serve.