My Mister was skeptical, but once he tasted it, he was converted. It wasn't quite as good as the carrot soup we had at The Farm in Park City, but it wasn't too far behind in taste. I may try the recipe with less squash and more carrots sometime...
I used this recipe from AllRecipes.com with a few alterations based on what I had and the reviews which suggested adding some things to make it not-so-bland. Not-bland soup seems like a good thing.
Melt butter in soup pot. Add chopped onion and celery (unless you're using dried onions and celery, in which case, you can just add them at the same time as all the other vegetables. Also, my addition- add 1-2 cloves of garlic, minced. Chop and peel carrot, potatoes, and squash (it would probably be easier to cook the squash first, but you have to cook the carrot and potatoes anyway, and peeling the squash with the potato peeler wasn't that bad). Add chopped veggies to pot, cook on high stirring constantly until the veggies are browned slightly (I didn't cook mine that long- I waited until they started sticking to the pot, then decided to just go ahead and add the chicken stock- which in my case was chicken base and water). The recipe says to add just enough broth to cover the veggies, but it took all of it for me- I guess my squash was bigger than "medium". I also sprinkled a shake or two of curry powder. Bring to a boil, reduce heat and simmer on low for 40 minutes. (after 25-30 the veggies looked soft enough to me, so I didn't keep cooking them). Next, you blend portions in the blender (or a stick blender would work, right in the pot) until it's all blended.
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