Family Garden Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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