It's that time of year when a warm bowl of soup seems just right. A friend of mine's husband was in an auto accident last week and got his face smashed pretty bad, so he can't chew at all. I had the chance to take them dinner a couple of times, and got a couple of recipes from my sister. They were both good, but I am only posting one today. I'll save the other for another day.
CARROT AND POTATO SOUP
2 T unsalted butter
1 medium leek (about 1 cup)
12 medium carrots cut into 1/4 inch pieces (about 4 1/2 cups)
5 cups chicken stock
2 Yukon gold potatoes cut into 1/4 inch pieces (about 3 cups)
1/4 teaspoon ground ginger
course salt and ground pepper
1/4 cup sour cream (optional)
1 T finely chopped chives (optional)
Melt butter in large saucepan over medium-low heat. Add the leek, and cook until translucent, about 6 minutes. Add the carrots and chicken stock, and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add the potatoes and cook until very tender, about 30 minutes. Puree the soup in the blender or food processer until smooth. Season with ginger and salt and pepper to taste. Garnish with sour cream and chives, if desired.
My notes: I used onion instead of leek. Leeks are something I just have lying around. Also, I had a hard time with the blender part - I'm not generally a big fan of pureed soups, but this one was delish. The friend I took it to gave it a 10.
So, if you are in the mood for a simple, yummy soup, give this one a go - and I hope you like it!
What have your favorite recipes been lately - come on, share with us!!
I just made Paste e fagoili (?spelling) It was a Rachel Ray recipe except I added beef because Olive Garden has beef in their's. I would type out the recipe but am a little lazy tonight. I'll get it another time. :)
ReplyDeletePlease do post it, Dancing Queen - or just give us the link. Is it on food network or on her website??
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