Title: Carrot/potato Soup
Categories: None
Yield: 1 Servings

3 tb (approx) butter or olive oil
2 Shallots, chopped (up to 3)
1 lg White onion, chopped
2 Idaho potatoes, peeled and
-diced
1/2 lb Carrots, peeled and sliced
-(up to 1)
2 Knorr's chicken boullion
-cubes (up to 3)
1 ds Each: Salt, white pepper,
-nutmeg
Rosemary, tarragon or dill
-to taste (whichever I have
-on hand)
1 Bay leaf
1 cn Skim or regular evaporated
-milk (depending on how rich
-you want to make it)

Saute shallots and onion in butter. Add rest of ingredients with enough
water to cover and about an inch above. Cook until carrots and potatoes are
tender. Remove bay leaf. Mash with potato masher (we do this for lunch
because we like it more textured) or for smoother soup, puree in food
processor. Return to pot, add milk and heat. Serve.

For my less hurry-up, *company* version, I use a rich chicken stock
(instead of water and boullion cubes) to cook vegetables. Puree in food
processor, and use heavy cream instead of evaporated milk.

A sprinkle of cayenne pepper is a nice garnish, as well as a dill or
rosemary sprig.

Posted to FOODWINE Digest 05 Dec 96

From: "Mary H. Mizwa"

Date: Thu, 5 Dec 1996 12:23:37 -0500