When Thanksgiving is over and you are looking for a light meal, try this vegetable soup.
It has wonderful flavor and you could even add some pieces of left-over turkey.
The original recipe is from the cookbook, "Good Housekeeping Soups and Stews" and called for bow tie pasta but I used orecchiette instead.
If you have access to an Asian market, you might look there for fresh herbs.
I got a huge bunch of dill for 98 cents, and it was beautiful and very tasty!
1 Tbsp. OLIVE OIL
1 large SHALLOT, finely chopped
4 medium CARROTS, cut lengthwise into quarters, then thinly sliced crosswise
2 medium stalks of CELERY, thinly sliced
4-5 c. CHICKEN BROTH
1 package (10 ounces) frozen PEAS
3/4 c. small PASTA (bow-tie or little ears)
3 Tbsp. chopped DILL
1/8 tsp. freshly ground BLACK PEPPER
SALT to taste
With vegetable peeler or small knife, remove 3" by 1" strip peel from lemon; squeeze 1 Tbsp. juice and set aside.
In non-stick saucepot, heat oil over medium-high heat until hot.
Add shallot and cook, stirring frequently, until golden, about 2 minutes.
Add carrots and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.
Add broth and lemon peel to saucepot. Heat to boiling.
Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.
Remove cover; stir in frozen peas and cook 1 minute longer.
Stir in cooked pasta, dill, pepper, salt and lemon juice; heat through.