Wednesday, December 12, 2012

Creamy Fall Vegetable Soup

This was an easy quick dinner with lots of yum and the doctor will tell you good job.  Let us know what you think, and what you all do to vary it!
Try in a bread bowl for extra yum!

Creamy Fall Vegetable Soup
Serves 2:
-2 tbsp butter
-1 clove garlic, minced
-2 stalks celery, chopped
-1 medium carrot, chopped
-1/3 cup chopped onion
-1 tablespoon and 1 teaspoon flour
-2-4 medium russet, yukon or red potatoes, cut in 1/2 inch cubes (enough for 1 1/2 cup of cubed potato)
-1/8 tsp thyme
-1/8 tsp cayenne pepper
-1/8 tsp seasoned salt
-3/4 tsp worchestor sauce
-1/8 tsp ground mustard
-3 cups stock, chicken, vegetable or beef.
-1/2 cup milk or cream

In a saucepan, melt butter over medium heat. Once melted and foaming, reduce heat to medium-low,  and add minced garlic and let sautee for 30 seconds. Then add onion, celery, and carrot and sautee until soft. Add the flour and sautee for 2 minutes.
Add the rest of your ingredients, mix and let simmer for 20-25 minutes until potatoes are soft. Let cool slightly, then puree with an immersion blender or blender. Serve immediately. 

Good cooking and stay tuned for our Pizza Recipe,

Farmer Figgins

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