Monday, January 3, 2011

What's for Dinner? Potato/Onion Soup


3 tbsp butter
3 onions, peeled and halved
2 carrots
4 Yukon Gold potatoes
2 cups water
2 sprigs of dried thyme
1 cup milk or cream
Salt  & pepper


**Before anything, individually wrap all of the onion halves in foil and toss them in the oven at 425degrees for 45 minutes. 

1. Heat the butter in a large soup pot over medium high heat. Add potatoes and carrots and sauté until soft around the edges, about 8 minutes.
2. Add the water, season with salt and the thyme and stir. Cover with a lid and simmer until the veg is soft.
3. Remove the onions when finished, unwrap and squeeze out the soft, caramelized flesh into the soup pot.
4. Puree soup in a blender or food processor, adding the milk, seasoning with pepper to taste.

*I finished it with a little maple syrup because it added a nice sweetness to the gooey/creamy root veggie soup. 

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