What You Need
1 lg carrot cubed
2 stalks celery cubed
3/4 cup flour or cornstarch
1/2 lg onion diced
5 med to lg potatoes diced
4 cups milk
4 cloves garlic
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
What to Do
In a large sauce pan, saute the vegetables and garlic. Add spices. Add oil to keep from sticking. Cover and cook over medium heat until veggies are soft. Combine 1 cup milk and flour. Once veggies are soft, add 4 cups milk and reduce heat to medium low. Cook for abbout 45 minutes. Stir every few minutes to prevent milk from scorching. Reduce heat further if soup boils too hard. After soup has cooked for about 45 minutes, puree with a hand mixer. Serve with grated cheese and croutons over top.
1 lg carrot cubed
2 stalks celery cubed
3/4 cup flour or cornstarch
1/2 lg onion diced
5 med to lg potatoes diced
4 cups milk
4 cloves garlic
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
What to Do
In a large sauce pan, saute the vegetables and garlic. Add spices. Add oil to keep from sticking. Cover and cook over medium heat until veggies are soft. Combine 1 cup milk and flour. Once veggies are soft, add 4 cups milk and reduce heat to medium low. Cook for abbout 45 minutes. Stir every few minutes to prevent milk from scorching. Reduce heat further if soup boils too hard. After soup has cooked for about 45 minutes, puree with a hand mixer. Serve with grated cheese and croutons over top.
No comments:
Post a Comment