Post by Pharmer Phil on Jan 22, 2012 5:41:26 GMT -6
I make our's like this...It's simple...thickens up without any thickener because of the tators
Creamy Carrot soup 1 small onion, diced 1 or 2 ribs of celery, chopped (depending on yer taste... 2 TBs butter 4-5 large carrots,wash and slice em' (less carrots or more...it's yer soup) 1 medium tator....cut up in 1/2" cubes 4 Cups chicken broth (vegetable broth is phine too) 1 to 2 .....? tsps. hot sauce (whatever Ya got..less if using any of our's) 1 tsp. whorwhorchstishire Worcestershire sauce (ok, I'll use da spell check)
2 bay leaves Salt and Pepper to yer likin 1/2 cup cream, half &half or milk (I always have milk...or I use evap. milk)
Use a heavy pot or Dutch oven set to Medium Hi Melt butter.. Add onions and celery and sauté til translucent..probably 5-7 minutes
toss in da carrots, tators, and broth. Simmer for a bit ...another 5-7 minutes or so... add the sauce's ( hot, Worcestershire) Along with the bay leaves, salt, pepper. Simmer on medium for about 30 minutes.
take out the bay leaves and whip up da soup with an immersion blender till ya like the look/consistency. Drizzle in da milk and stir til it's smooth. Serve it up..I like crusty bread...some like them der croutons
this soup looks great in da bowl...very carrot-ish...will make ya plant anudder row of carrots