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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce. Ingredients:
2 tablespoons butter, melted |
1 medium onion, chopped |
1 clove garlic, chopped |
1 cup carrot, sliced |
1 potato, peeled and diced |
1 (10 ounce) can chicken broth |
1 3/4 cups water |
3/4 teaspoon salt |
1/2 teaspoon dried tarragon leaves |
1/4 teaspoon white pepper |
1 cup milk |
Directions:
1. Sauté onion and garlic in butter for 5 minutes.
2. Add carrots and potatoes; stir to coat with butter.
3. Add chicken broth, water, salt, tarragon and pepper.
4. Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
5. Purée soup in batches in blender or food processor until smooth.
6. Pour back into saucepan.
7. Stir in milk.
8. Heat and serve.
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