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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 cups water |
2 chicken-flavored bouillon cubes |
1 beef-flavored bouillon cube |
5 large carrots, scraped and thinly sliced |
5 stalks celery, thinly sliced |
1 small potato, peeled and diced |
1 small onion, chopped |
1 tablespoon chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter or margarine |
1 tablespoon plus 1 1/2 teaspoons cornstarch |
1/4 teaspoon dried whole basil |
1/4 teaspoon dried whole marjoram |
1/4 teaspoon dried whole thyme |
1/2 teaspoon angostura bitters |
2 cups milk |
1 1/2 cups commercial sour cream, divided |
chopped chives |
Directions:
1. Combine water, bouillon cubes, carrots, celery, potato, onion, parsley, salt, and pepper in a medium Dutch oven; place over medium heat, and bring to a boil. Reduce heat; cover and simmer 40 minutes or until vegetables are tender.
2. Transfer vegetables and cooking liquid to container of an electric blender; process until smooth. Add butter, cornstarch, basil, marjoram, thyme, and Angostura bitters; process until well blended. Return mixture to Dutch oven.
3. Stir in milk; cook over low heat, stirring constantly, 5 minutes or until mixture thickens. Add 1 cup sour cream; mix well.
4. Ladle soup into individual serving bowls. Garnish with remaining sour cream and chopped chives. Serve warm.
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