This week we have two great tastes that go great together. Potatoes and Carrots! These wonderful and versatile root vegetables are chock full of vitamins and minerals. This week we're making the perfect comfort food for a cool and rainy May evening.
Carrots need no introduction. They are a mainstay of a healthy diet, great for snacking, salads, stews, and soups. They are low in cholesterol, good for the heart, eyes, skin, and the immune system. We have plenty of them available here at the market for you!
Did you know that potatoes are good for you? Maybe not the french fried variety, but potatoes are a great source of vitamin C, vitamin B6, and potassium.
Ingedients
- 2 tbsp salted butter
- 1 medium sized farm fresh onion, chopped
- 6 cups chicken broth
- 5 peeled carrots, chopped
- 3 peeled potatoes, chopped
- 1 tsp Herbes de Provence
- 1 pinch dried thyme
- 1 bay leaf
- 1/4 cup heavy cream
- 8 sprigs of parsley
- salt and pepper to taste
Directions
- Carefully melt the butter in a large pot over low heat to prevent scalding. Add the onion when the butter starts bubbling and cook until the onion begins to turn translucent approximately 3 or 4 minutes.
- Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the butter and onions. Season with some salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are nice and tender, usually about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Place a folded kitchen towel on top of the lid to prevent an explosion! Start blending using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into soup bowls and garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.