Sunday, March 13, 2005

Sunday recipe blog:
Call's Creamy Carrot Soup

1 lb fresh carrots
3 white potatoes
1 stalk celery
1/4 C white or yellow onion
1 bay leaf
8-12 oz. chicken stock
1 C milk
1/4 C sour or 1/2 C heavy cream
2-3 T butter
Salt/pepper to taste

Dice carrots and potatoes into 1 cm pieces, cover with water in a soup pot and set to boil.
Mince celery and onion and add to pot.
Add bay leaf, and salt and pepper.

Cook vegetables on low-medium heat until soft and over half the liquid has evaporated.
Add chicken stock and simmer for 5-10 minutes.
Reduce heat to low, and add butter, milk, and sour cream.
Cream soup by hand or with a blender or food processor to desired texture.

Adjust seasonings, and serve hot with French bread slices and a favorite cheese.

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