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- Tomato – Cherry Tomatoes – Carrots – Potatoes – Zucchini – Cloves of Garlic – Bouillon cube (vegetable or chicken - your preference) – Olive oil – Water – Salt (to Taste
1. First, Peel the potatoes and the carrots. Roughly chop all the vegetables into halves or quarters. The soup will be blended at the end so precision is not necessary. 2. Drizzle olive oil in the bottom of a soup pot. 3. Add the garlic to the hot oil. Let sear lightly. 4. Add in all the veggies at once.
1. Pour enough water to cover (or vegetable broth if you prefer, then just make sure you are not adding in a bouillon cube as well). This is KEY! Too much water and the soup is no good. I love a nice, thick soup. You want to barely cover all the vegetables. If needed you can add more water at the end. 2. Heat to medium. Let simmer on medium heat for about a half hour until all the vegetables are cooked through. The potatoes should break apart with your spoon. 3. Turn off the heat.
1. Mix with a mixing wand until smooth. Adjust the seasoning if needed.If you don’t have a hand mixer, I recommend the investment. They are much easier to use than a food processor when making soup. I have used my kitchen aid immersion blender for over 8 years now for everything from guacamole to baby food to French potage.
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