August 18, 2008

Carrot Soup


This is a beautiful bright orange and is as delicious as it looks.

5 C chopped carrots
1 C chopped potatoes
3/4 C chopped onion
2 T butter
4 C chicken broth
1 bay leaf
s & p

Boil carrots and potatoes until tender. Drain.

Saute onion in butter about 10 minutes.

Mash carrots and potatoes, then add onions, broth, bay leaf, and pepper. Bring to a boil. Simmer 30 minutes. Remove bay leaf.

Puree in blender.


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