Carrot/potato soup

Yield: 1 Servings

Measure Ingredient
3 tablespoons (approx) butter or olive oil
2 Shallots, chopped (up to 3)
1 large White onion, chopped
2 Idaho potatoes, peeled and diced
½ pounds Carrots, peeled and sliced (up to 1)
2 Knorr's chicken boullion cubes (up to 3)
1 dash Each: Salt, white pepper, nutmeg
Rosemary, tarragon or dill to taste (whichever I have on hand)
1 Bay leaf
1 can Skim or regular evaporated milk (depending on how rich you want to make it)

Saute shallots and onion in butter. Add rest of ingredients with enough water to cover and about an inch above. Cook until carrots and potatoes are tender. Remove bay leaf. Mash with potato masher (we do this for lunch because we like it more textured) or for smoother soup, puree in food processor. Return to pot, add milk and heat. Serve.

For my less hurry-up, *company* version, I use a rich chicken stock (instead of water and boullion cubes) to cook vegetables. Puree in food processor, and use heavy cream instead of evaporated milk.

A sprinkle of cayenne pepper is a nice garnish, as well as a dill or rosemary sprig.

Posted to FOODWINE Digest 05 Dec 96 From: "Mary H. Mizwa" <Mzmiz@...> Date: Thu, 5 Dec 1996 12:23:37 -0500

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