Carrot/potato Soup Recipe

Free Recipe Carrot/potato Soup

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Carrot/potato Soup Recipe

3 tb (approx) butter or olive oil
2 Shallots, chopped (up to 3)
1 lg White onion, chopped
2 Idaho potatoes, peeled and
-diced
1/2 lb Carrots, peeled and sliced
-(up to 1)
2 Knorr s chicken boullion
-cubes (up to 3)
1 ds Each: Salt, white pepper,
-nutmeg
Rosemary, tarragon or dill
-to taste (whichever I have
-on hand)
1 Bay leaf
1 cn Skim or regular evaporated
-milk (depending on how rich
-you want to make it)

Carrot/potato Soup Preparation

Saute shallots and onion in butter. Add rest of ingredients with enough water to cover and about an inch above. Cook until carrots and potatoes are tender. Remove bay leaf. Mash with potato masher (we do this for lunch because we like it more textured) or for smoother soup, puree in food processor. Return to pot, add milk and heat. Serve. For my less hurry-up, *company* version, I use a rich chicken stock (instead of water and boullion cubes) to cook vegetables. Puree in food processor, and use heavy cream instead of evaporated milk. A sprinkle of cayenne pepper is a nice garnish, as well as a dill or rosemary sprig. Posted to FOODWINE Digest 05 Dec 96 From: Mary H. Mizwa <Mzmiz@AOL.COM> Date: Thu, 5 Dec 1996 12:23:37 -0500

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Carrot/potato Soup?

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