| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken or vegetable broth |
| 1 |
|
Head garlic, cloves peeled |
| 2 |
|
Baking potatoes, such as |
|
|
russets peeled and cubed |
| 1 1/2 |
c |
Chopped, peeled carrots |
|
|
Salt and pepper to taste |
|
|
About 3/4 cup whipping cream |
|
|
Croutons |
INSTRUCTIONS
Cook's notes: To save time, I use the small, prepared carrots that are
peeled and ready to cook. Combine broth, garlic, potatoes and carrots
in a large saucepan. Bring to a boil. Cover and reduce heat to a
simmer. Simmer for 20 to 25 minutes, or until vegetables are soft.
Puree in batches in the blender. Season with salt and pepper to taste.
Add enough cream to reach correct consistency. Reheat on medium heat.
Ladle into bowls and top with croutons. Serve. Croutons: Cut 3 slices
of sourdough bread into 1/2-inch cubes. Melt 1 tablespoon butter in a
nonstick skillet. Add 1 tablespoon olive oil. Add bread and saute on
medium-high heat, tossing occasionally, until nicely browned. Season
with garlic salt, if desired. Posted to FOODWINE Digest 22 Jan 97 by
"Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 22, 1997.
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