Root Toot Soup
From wynnebaer 17 years ago
- 40 minutes to make
- Serves 4
A combo of root vegetables and some cream make for a great soup...A crusty loaf of bread and you're good to go.
Ingredients
- 1 tbls olive oil shopping list
- 1/2 tbls butter shopping list
- 1 lb. carrots, peeled and sliced shopping list
- 1 leek (white part only), sliced shopping list
- 3 cloves garlic, peeled and finely chopped shopping list
- 1 lb. sweet potato, peeled, halved shopping list
- 2 cups chicken stock shopping list
- 1 cups whipping cream plus whipped cream for garnish shopping list
- Pinch of salt shopping list
- Pinch of white pepper shopping list
- 1 tbls. sugar shopping list
How to make it
- Preheat oven to 350
- Cook potatoes in boiling water for 10 minutes
- Place on baking sheet and bake for 30 minutes
- Heat oil and butter in large saucepan over medium heat
- Add carrots, leeks, garlic and sweet potatoes
- Saute until leeks are tender, about 8 minutes.
- Add stock and cream
- Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
- Puree soup in batches in blender.
- Return soup to saucepan
- Add salt, pepper and sugar
- Heat through
- Top with dollop of whipped cream
The Rating
Reviewed by 6 people-
I love the kitty in the pan! I see the root but where does the "toot" come in? LOL
Jett
jett2whit
in Union City loved it
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Love this recipe gets my 5. Recipe photo a 10...... too cute!
dtour
in Somewhere In Florida loved it
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I'm recovering from a hootchie of a cold and this soup sounds so good to me. I think it's the food comfort I need. I'm planning on making this for din-din. Thank you so much...
*Sniffles* & Smiles,
~Vickie
lunasea
in Orlando loved it
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