Subject: Potato and Carrot Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 24 2002 - 06:17:00 EDT
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FOOD FUNNY
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"Mgb229" sent us this small collection of food punnies:
Bakers trade bread-making secrets on a knead to know basis.
When a clock is hungry it goes back four seconds.
If you throw a grenade into a kitchen in France what do you get?
Linoleum Blownapart.
A boiled egg in the morning is hard to beat.
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TODAY'S RECIPE
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This quick and easy soup might become a favorite because, in addition
to the potatoes and carrots, you can add just about any vegetable you
have on hand. Try adding some diced turnips or tomatoes, or chopped
broccoli, or frozen peas. You get the idea.
Potato and Carrot Soup
1 Tbs (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1 - 3 cloves garlic, finely chopped
4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the potatoes,
carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a
simmer. Cook until the vegetables are tender, about 20 minutes.
Adjust the seasoning with salt and pepper. Serves 4 to 6.
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