Monday, September 17, 2012

Creamy Zucchini and Carrot Soup (from Mom)

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
In a pan, saute onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook over medium heat 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings. Yum!!!
(What I did a bit different......I only added 1/4 teaspoon salt and added 4-5 cubes of chicken bouillon)

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