Author Notes: I really don't...appreciate this time of year as much as others. It means that our five months of scenic splendor are over and I'll soon be spending seven months staring at baren trees and a snow-covered garden. One of the few things that mitigates that feeling is soup. Fresh, piping hot and hearty soup!
Like most of you, I'm sure, when I have a few extra beef or chicken bones and a little meat left over, I make broth. When we slaughter our steer for the year, I make up seven to ten gallons of broth. Every time we roast a yard-bird, another couple quarts of broth are made. Why not make some soup?! - WileyP
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium cloves of garlic, minced
- 1 tablespoon finely chopped fresh cilantro (2 teaspoons dry), plus more for garnish
- 1 chile chipotle (in adobo if canned), minced
- 6 medium carrots, peeled and sliced
- 3 medium potaotes, chopped
- 4 cups chicken broth or stock
- 4 tablespoons cream, sour cream or crème fraîche for garnish
- Heat the oil in a large stockpot over medium heat. Sauté the onion until tender. Stir in the garlic, cilantro and chipotle. Stir in the carrots and potato; cook 5 minutes and then pour in stock.
- Simmer until the potatoes and carrots are soft, 30 to 45 minutes. Blend until smooth with an immersion blender or in batches in a blender or food processor. Top with more freshly chopped cilantro leaves, a drizzle of cream or a dollop of sour cream or crème fraîche.
- This recipe was entered in the contest for Your Best Root Vegetable Side