Creamy Carrot Soup
|1 lb. carrots, peeled & chopped
||1 potato, peeled and chopped
|1/2 cup butter
||3 cups chicken stock
|1 teaspoon salt
||sprigs of fresh oregano -- for garnish
|1/4 tsp. black pepper
||1/4 cup sour cream -- for garnish
In a medium saucepan over medium-low heat, place carrots and potatoes
and add water to cover; simmer until vegetables are easily pierced with
a sharp knife (about 25 minutes).
Puree carrots and potato in a blender or food processor with butter,
salt, and pepper. Return to saucepan and stir in stock. Place over
medium heat and cook until warm. Serve immediately. Garnish each serving
with a tablespoon of sour cream and a sprig of fresh oregano.
Will keep up to one month in the freezer.