Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

St. Patrick's Day: Pot O' Gold Soup




Source of Recipe


kidsdomain.com


Recipe Introduction


Carrot coins are hidden at the bottom of every bowl of this creamy golden soup. With every spoonful, you get just a little richer!



List of Ingredients




2 tbsp. (30 mL) butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4-inch (.5 cm) rounds
2 medium potatoes, peeled and diced
1 clove garlic, minced
4 cups (1 litre) chicken broth (or vegetable broth)
1 cup (250 mL) milk
1/2 tsp. (2 mL) salt, or to taste

Recipe



1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened -- about 5 minutes.

2. Add the sliced carrots, potatoes and garlic and continue cooking for 2 to 3 minutes, stirring once or twice.

3. Now add the broth, stir to mix, then cover and bring to a boil. Lower the heat to low and let simmer for 20 to 30 minutes, or until the potatoes and carrots are tender. Remove from heat and, with a slotted spoon, fish out about 1/2 cup (125 mL) of the carrot slices. Reserve.

4. Working in two or three batches, transfer the soup to a blender or food processor and blend until completely smooth. Return the blended soup to the pot, stir in the milk and cook just until heated through -- don’t let it boil.

5. Taste and adjust the seasoning with salt and pepper, if necessary (if the broth is highly seasoned, you may not need to add anything at all).

6. To serve, ladle soup into bowls and add a few of the reserved carrot “coins” to each serving.

SERVES 4-6