Tomorrow I have a recipe for roasted cauliflower soup planned. Are you seeing a trend here?

1/2 - 1 lb carrots (I used about half a small bag of baby carrots), cut into sticks
3 large potatoes (or 4-5 smaller ones), cubed
2 c chicken broth
2 c water
1/2 c half and half
1 tsp thyme or a couple fresh sprigs
salt, pepper, olive oil
Toss carrots in olive oil, salt, pepper, and thyme. Roast in a 425 degree oven for about 20-25 minutes until tender and a little browned.
Place potatoes, chicken broth, and water into a medium soup pot. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
Add roasted carrots and simmer for 10 minutes.
Using an immersion blender, puree soup. Add half and half and simmer for 15 minutes. Adjust seasoning to taste.

Serves 4-6
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