I found this recipe in a little bit of a round about way. Originally I saw a picture and description of it by Kristen on Whatcha Eatin' , that then linked to Food For a Hungry Soul by Katy. After seeing the glowing reviews and yummy looking pictures on both of them, I decided to give it a try too. The whole time it was cooking, I had hungry kids (large and small) popping their heads in to see what smelled so good. After we actually ate it they were totally smitten, asking if I could make it again sometime soon(a sure sign of a winner!) Thanks Kristen and Katy!
The ingredients:3 Tbs. unsalted butter
1 bunch green onions, chopped
1 large onion, sliced
3 cups chicken broth
3 cups water
3 cups water
1-1/2 lbs. carrots, peeled and cut into 1-inch slices
1 large baking potato, peeled and cubed
1 Tbs. fresh thyme or 1-1/2 tsp. dried thyme
1 bay leaf
1 cup milk, plus additional if needed
salt and pepper to taste
2 Tbs. minced fresh parsley
croutons or French bread
Melt the butter in heavy soup pot over medium heat. Add the green onions and onions, cook, stirring until wilted but not browned, about 10 minutes.
Add the chicken broth, carrots, potato, thyme, and bay leaf. Cover, simmer until the vegetables are very soft, about 35 minutes. Remove from heat and let cool a little. Discard the bay leaf.
Puree the soup in small batches in a blender or food processor. Return the soup to the pot and stir in the milk, adding a little more if the soup is too thick for your liking. Season with salt and pepper to taste.
Reheat gently and serve sprinkled with minced parsley. Serve hot with croutons or French bread. Makes 6 servings.
Enjoy!
