M
MiniMe
Guest
Pot O'Gold Soup
Carrot coins are hidden at the bottom of every bowl of this creamy golden soup. With every spoonful, you get just a little richer!
Ingredients
2 tbsp. (30 mL) butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4-inch (.5 cm) rounds
2 medium potatoes, peeled and diced
1 clove garlic, minced
4 cups (1 L) chicken broth (or vegetable broth)
1 cup (250 mL) milk
1/2 tsp. (2 mL) salt, or to taste
Cooking Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened -- about 5 minutes.
Add the sliced carrots, potatoes and garlic and continue cooking for 2 to 3 minutes, stirring once or twice.
Now add the broth, stir to mix, then cover and bring to a boil. Lower the heat to low and let simmer for 20 to 30 minutes, or until the potatoes and carrots are tender. Remove from heat and, with a slotted spoon, fish out about 1/2 cup (125 mL) of the carrot slices. Reserve.
Working in two or three batches, transfer the soup to a blender or food processor and blend until completely smooth. Return the blended soup to the pot, stir in the milk and cook just until heated through -- don’t let it boil.
Taste and adjust the seasoning with salt and pepper, if necessary (if the broth is highly seasoned, you may not need to add anything at all).
To serve, ladle soup into bowls and add a few of the reserved carrot “coins” to each serving.
Carrot coins are hidden at the bottom of every bowl of this creamy golden soup. With every spoonful, you get just a little richer!
Ingredients
2 tbsp. (30 mL) butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4-inch (.5 cm) rounds
2 medium potatoes, peeled and diced
1 clove garlic, minced
4 cups (1 L) chicken broth (or vegetable broth)
1 cup (250 mL) milk
1/2 tsp. (2 mL) salt, or to taste
Cooking Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened -- about 5 minutes.
Add the sliced carrots, potatoes and garlic and continue cooking for 2 to 3 minutes, stirring once or twice.
Now add the broth, stir to mix, then cover and bring to a boil. Lower the heat to low and let simmer for 20 to 30 minutes, or until the potatoes and carrots are tender. Remove from heat and, with a slotted spoon, fish out about 1/2 cup (125 mL) of the carrot slices. Reserve.
Working in two or three batches, transfer the soup to a blender or food processor and blend until completely smooth. Return the blended soup to the pot, stir in the milk and cook just until heated through -- don’t let it boil.
Taste and adjust the seasoning with salt and pepper, if necessary (if the broth is highly seasoned, you may not need to add anything at all).
To serve, ladle soup into bowls and add a few of the reserved carrot “coins” to each serving.
