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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Sweet dreams to ya......now relax and have some comfort food...... serve some hot sourdough bread with this......... Ingredients:
1 - potato, peeled and chopped |
2 tbsp butter |
1 to 1 1/2 cups leek, chopped |
2 large carrots, finely chopped |
1/2 tsp grated fresh ginger or 1/8 tsp powdered; or 1/2 tsp curry |
1/4 tsp thyme |
1/8 tsp nutmeg |
1/4 tsp salt |
1/2 tsp pepper |
1/2 stalk celery, chopped |
2 1/2 cups milk |
garnish: carrot curls and croutons |
Directions:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
3. Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
5. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir.
6. Ladle into bowls and garnish.
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