2 lbs. mashing potatoes, peeled and cut into slices
12 medium carrots, peeled and sliced
2 medium onions, cut into chunks
10 cups chicken stock
3 cloves garlic, smashed and peeled
kosher salt, to taste
freshly ground balck pepper, to taste
3 tbsp. unsalted butter
Instructions
in a tall stockpot, bring all the ingredients, except salt, pepper, and butter to a boil. lower the heat and simmer for 30 min., or until each vegetable is easily pierced. pass the soup through a medium disc of a food mill. or skim the vegetables and liquid, pulse to a corase puree in a food precessor, and recombine the vegetables and liquid. season with salt and pepper. if reheating- bring the soup to a simmer. stir in butter just before serving
Originally Submitted
3/16/2013
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