- 2 tablespoons margarine
- 2 onions, chopped
- 2 carrots, shredded
- 2 potatoes, peeled and cubed
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups milk
- salt and pepper to taste
- 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.
03/02/2017
recipepes.com
Winter Solstice Soup, recipe
PT15M
PT1H
5
455 calories
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