Pot O'Gold Soup
by Stella Zedman
Average User Rating:
Carrot coins are hidden at the bottom of every bowl of this creamy golden soup. With every spoonful, you get just a little richer!
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Ingredients
- 2 tbsp. (30 mL) butter
- 1 medium onion, chopped
- 4 medium carrots, sliced into 1/4-inch (.5 cm) rounds
- 2 medium potatoes, peeled and diced
- 1 clove garlic, minced
- 4 cups (1 L) chicken broth (or vegetable broth)
- 1 cup (250 mL) milk
- 1/2 tsp. (2 mL) salt, or to taste
Cooking Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened -- about 5 minutes.
- Add the sliced carrots, potatoes and garlic and continue cooking for 2 to 3 minutes, stirring once or twice.
- Now add the broth, stir to mix, then cover and bring to a boil. Lower the heat to low and let simmer for 20 to 30 minutes, or until the potatoes and carrots are tender. Remove from heat and, with a slotted spoon, fish out about 1/2 cup (125 mL) of the carrot slices. Reserve.
- Working in two or three batches, transfer the soup to a blender or food processor and blend until completely smooth. Return the blended soup to the pot, stir in the milk and cook just until heated through -- don’t let it boil.
- Taste and adjust the seasoning with salt and pepper, if necessary (if the broth is highly seasoned, you may not need to add anything at all).
- To serve, ladle soup into bowls and add a few of the reserved carrot “coins” to each serving.
Servings: 4 to 6
How kids can help
Help prepare the vegetables for the soup.
Push the buttons on the blender to puree the soup.
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