RECIPE:
Ingredients:
2 Chicken stock cubes (substitute veggie stock for vegetarian!)
1/4 of one yellow onion
2 carrots
2-3 ribs of celery
1-2 tbsp unsalted butter
Seasoning (I recommend garlic powder, black pepper, Italian seasoning)
Directions:
1. Fill pot (preferably large pot) with water and put on burner, set burner to medium-high
2. Put 2 stock cubes into the water. After about a minute, crush cubes with ladle and stir powder until the water becomes broth. Stir occasionally during steps 3-7. Reduce heat slightly if water boils.
3. Wash vegetables. Cut off celery rib ends. Cut celery ribs into thin slices. Deposit thin slices into broth.
4. Shave carrots and cut off both ends. Cut carrots into thin medallions. Deposit medallions into broth.
5. Peel onion, cut into quarters. Save three quarters. Dice final quarter. Deposit onion bits into soup.
6. Add 1-2 tbsp of butter into soup (how much depends on preference, taste to test). Stir into soup.
7. Season to preference. Recommend using a tiny amount of garlic powder, and a few sprinkles of black pepper and Italian seasoning. Stir seasoning.
8. Cover and let cook (depending on heat level, 5-10 minutes).
9. Let sit for another 5ish minutes. Serve to poor people. If they don’t like it they’re probably just a rich snob.
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