Even though it is technically spring, it is still super cold and Winter Solstice Soup is a favorite among my friends and me. This simple recipe was introduced to me via Susan, the culinary student extraordinaire, before she started attending culinary school. Ingredients you will need:
2 TPSP butter
2 onions, roughly chopped
2 carrots, rc
2 potatoes, peeled and rc
2 cloves garlic, minced
3 cups water
1 Bay leaf
1 TBSP dried parsley
1/2 tsp dried thyme
2 cups milk
When chopping onions I recommend a pair of these chemistry goggles:
Melt butter in large pot over medium heat, add onions for 5 mins. Add garlic for a minute and then add carrots, potatoes, water, salt, bay leaf and thyme. Simmer for 30 minutes.
Remove bay leaf. Puree ingredients with a hand blender or in small batches with food processor or blender. Stir in milk and season with salt and pepper resulting in the pretty color below.
Enjoy with a side of bread and dip delectable slices in olive oil and vinegar or right into the soup!