SOUP RECIPE - 713
CARAT
SOUP
1 tbsp. butter
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives
In a 3quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes.
Add the carrots, potatoes and broth.
Simmer, covered, until vegetables are soft, about 30 minutes.
Cool enough to use in electric blender, whirl (in two batches) until smooth.
Return to saucepan; stir
in the half and half, salt and pepper.
Reheat.
Sprinkle each serving generously with the chives.
Makes 5 cups.
Beautifully smooth, delicate in flavor and a lovely color.
As good as gold!
SOUP RECIPE - 714
CREAM
OF
POTATO
SOUP
6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine
Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine.
Simmer 30 minutes.
SOUP RECIPE - 715
DRUNKEN
BEAN
SOUP
1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green chiles, drained
Sort and wash beans; place in Dutch oven.
Cover with water 2 inches above
beans.
Cover and let soak 8 hours.
Drain beans and return to Dutch oven.
Add
3 cups water to beans, bring to a boil.
Add bacon, sugar and salt; cover,
reduce heat and simmer 30 minutes.
Stir in beer, beef, chili powder, cumin and garlic powder.
Cover and simmer 1 hour, stirring occasionally.
Stir in
tomatoes and green chiles.
Cover and simmer an additional 30 minutes.
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