By Kathryn Washburn Breighner
This soup is really tasty. This time of year when I have carrots in the garden, I make huge pots of it and freeze. One of those "wow" soups, it's simple and elegant.
I love using carrots in different ways and this recipe uses carrots along with a sweet potato and a baking potato (although today I dug potatoes from the garden.)
Saute in 1 T butter:
1 med onion minced
Add to the pot:
2 c sliced carrots
2 c chicken stock
Simmer until the carrots are tender. While they are cooking, microwave:
1 large sweet potato
1 large baking potato
Cut open the potatoes to cook and then scrape the potatoes (minus skins) into a food processor. Add the carrots, onions and broth and puree until smooth.
Return to the pot and:
3 c chicken stock
2 T fresh dill
salt and pepper
Simmer for 10 minutes. Serve with a dollop of sour cream.
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