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Carrot Soup
salymander wrote in eat_tasty
It was cold today in California--65 which is quite chilly for the end of May. I decided I wanted soup.

4-5 large carrots
3-4 large potatoes
2-3 cups milk or cream
3/4 cup butter
1/2 tsp salt
Approx 1 Tbs garlic powder
1-2 Tbs onion powder
Sprig or two fresh rosemary
Dry basil (sweeter than fresh)
1 tsp sugar

Peel and chop carrots and potatoes and boil in water. Chopping will decrease their cook time; approx 15 minutes or until tender. Drain and carefully, don't burn yourself, spoon into a food processor or blender along with milk, in small batches. If you don't have either of these you can also try doing it by hand with a potato masher and then whipping it as best you can. Some small chunks are not a bad thing.

Once your vegetables are pureed with the milk, or cream, return to the pot and stove. Simmer on medium to low heat. Depending on thickness add a little more milk and all of your butter. You'll have to stir somewhat constantly or it will scald on the bottom. Add your seasonings, along with the sprig of rosemary left whole, and continue to stir. Continue stirring for a little while--oh ten minutes or so. Until all the seasonings have blended, incorporated, and your soup tastes fragrant.



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