Tuesday, July 12, 2011

Root Soup

What's for dinner!

Root Veggie Soup (a riff on Briar Patch's recipe)
Makes 4-6 servings
8 c water and 2 knorr chicken bullion cubes
2 large white potatoes, diced
2 celery stalks
1 small onion, cut in medium pieces
4 small beets, cut in medium pieces
2 garlic cloves
fresh parsley
1 tsp ground nutmeg rounded
1 tbls chipotle hot sauce
4 ounces cream cheese
½ tsp black pepper
baked or fried tortilla strips for garnish
In a large pot boil vegetables in broth until tender, approximately 20 minutes. Blend vegetables in batches in a blender or food processor or use stick blender until smooth and return to the pot. In one of the batches, blend hot sauce and cream cheese. Add nutmeg and pepper to taste and bring to a boil. Reduce heat to low and simmer for 7 minutes.Serve and garnish with tortilla strips.

This is great. Wonderfully tasty!

No comments: