1 tablespoon butter
1 small onion, chopped
4 garlic cloves, crushed
1 pound carrots, sliced
2 large baking potatoes, peeled and cubed
3 (14 1/2 ounce) cans vegetable stock
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Chopped fresh chives
Melt butter in a large skillet over medium heat, add onion and garlic and sauté till tender. Add carrots, potatoes, and broth: cook till tender.
Process half of mixture till smooth, repeat...
Stir in lemon rind and juice, top with chives.
Recipes for soups go here.
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