In a large pot over medium heat, melt the butter or
margarine and saute the onions for 5 to 10 minutes,
or until tender. Add the carrots, potatoes, water,
salt, parsley, thyme and bay leaf.
Reduce heat to low and simmer for 30 minutes,
stirring occasionally. Remove the bay leaf.
Puree the soup in a blender or food processor in
small batches and return to the pot. Stir in the
milk, mixing well, and season with salt and pepper
to taste.
Originally Submitted
11/30/2011
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