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Carrot Soup |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Original recipe also calls for 1/3 cup of chopped almonds or cashews |
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Ingredients : |
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| 2 pounds of carrots chopped
4 cups stock or water 1.5 tsp salt 1 medium potato chopped (for heartier soup)
1 cup chopped onion 1-2 small cloves crushed garlic 3-4 Tblsp butter
1 cup yogurt or milk 1/2 - 1 tsp each of thyme, marjoram and basil
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| How to Prepare : |
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| Bring carrots, water, potato and salt to a boil in soup pot. Cover and simmer 12-15 minutes. Let cool.
Saute onion and garlic in butter until onions are clear.
Puree everything together until smooth. Return to soup pot and whisk in yogurt or milk and add in spices. Heat very slowly and serve. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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