Sunday, December 5, 2010

Carrot and Garlic Soup

5 Large full carrots, peeled and sliced thin ((GRATING Might make the process even faster))
1 medium onion, diced smallish
4 small red potatoes, sliced thin and then julienne
5 cloves roasted garlic
1 carton chicken stock
1/4 cup butter
sour cream

Slice your carrots thing (Half way through the agonizingly slow slicing of the carrots I lost interest and got out the grater. Grated remainder of the carrots, and it came beautiful).
Throw your butter in a large pot or dutch oven with carrots, and then dice up your onions. Throw onions in, sauté for 5 minutes.
Meanwhile, slice up your red potatoes. Add them in, along with 3/4 your chicken stock. Boil for about 20 minutes, or until your carrots and onions and potatoes are nice and ridiculously soft. Add 5 cloves roasted garlic (Mine were small small cloves, maybe 3 large) and take off heat. Cool slightly and add to blender. Blend half and half until smooth.
Add back to pot or dutch oven, pour 1/4 stock into blender and pulse once or twice to get carrot puree of of the walls of the blender. Pour stock/carrot mixture into pot with the rest of the soup.
Heat through, and when warm add in two scoops sour cream, or to taste. Salt and pepper, or let everyone scoop theirs into their bowls and then salt and pepper. I found I didn't want much salt, but a good dash of black pepper.
Serves 2 ravenous people or 3 hungry people.

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