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Ingredients
| margarine (oleo): 2 Tbl |
| onions: 2 (chopped) |
| carrots: 2 (shredded) |
| russet potatoes: 2 whole potatoes (peeled and cubed) |
| water: 3 cups |
| salt: 1 tsp |
| dried parsley: 1 Tbl |
| dried thyme (leaves): 1/2 tsp |
| bay leaf: 1 |
| 2% milk: 2 cups |
| salt (to taste) |
| black pepper (to taste) |
Winter Solstice Soup
Credit: AllRecipes
User rating:
"A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad."
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Prep Time
10 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
Directions
- In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
- Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.