File under Stupidly Simple Recipes That Taste Great.
I melded together a couple of different recipes here, one from Mark Bittman's go-to How To Cook Everything and one from French Farmhouse Cookbook by Susan Loomis. Here's how mine went:
2tbs butter
1tsb olive oil
2lbs carrots, peeled, trimmed & chopped
2lbs russet potatoes, peeled & chopped
4 cups chicken stock + 2 cups water
salt and pepper to taste
Heat the butter & olive oil in a pot big enough to hold everything.
dump in the carrots and potatoes, season and cook for a bit, ten minutes or so.
Add stock + water, bring to boil and simmer for 20-30 minutes, until everything is super soft.
Blend, food process or whatever to a smooth puree.
Adjust seasoning, dig in.
The wife just chimed in from the kitchen table "It's really good, lovie!" so it's not just me that likes it.
2 comments:
Sounds gooood!
delicious, super easy and almost infinitely malleable. Next time around I think I'll saute a shallot in the pan and maybe a clove or two of garlic before adding all the chopped stuff to sweat down.
the next project is to get a stock pot big enough to make double batches so I can always have homemade stock on hand in the freezer. I'm reaching the point in my soupmaking journey where canned stock isn't cutting it.
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