Friday, October 15, 2010
My intentions are to make the soup and freeze it in single servings so that I can pull it out for lunches and snacks.
Eventhough I didn't get this recipe made this week, I have made it MANY times so I feel okay posting it. It's the best.
Saute the following together in a soup pot until soft
2 T butter
1 large onion, diced
1 leek sliced (use the white and light green parts)
Now add the following
40 ounces chicken broth
1 medium potato, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
8 peeled carrots, cut into chunks
1/4 tsp thyme
Bring all of this to a bubbly simmer. Simmer for 40 minutes. In batches blend, then season with salt and pepper to taste.
I just got very hungry for this soup typing it up. I WILL fit it into tomorrows schedule. HA--I've only been saying that for nearly a week.