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Creamy Carrot Soup
Ingredients:
| 1 lb. carrots, peeled & chopped |
1 potato, peeled and chopped |
| 1/2 cup butter |
3 cups chicken stock |
| 1 teaspoon salt |
sprigs of fresh oregano -- for garnish |
| 1/4 tsp. black pepper |
1/4 cup sour cream -- for garnish |
Preparation:
In a medium saucepan over medium-low heat, place carrots and potatoes
and add water to cover; simmer until vegetables are easily pierced with
a sharp knife (about 25 minutes).
Puree carrots and potato in a blender or food processor with butter,
salt, and pepper. Return to saucepan and stir in stock. Place over
medium heat and cook until warm. Serve immediately. Garnish each serving
with a tablespoon of sour cream and a sprig of fresh oregano.
Will keep up to one month in the freezer.
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