Recipes
Potato Carrot Soup
2 large carrots, chopped in a 1/2 inch dice
3 medium potatos, peeled and chopped into bite size pieces
1/2 onion, chopped
1 Teaspoon minced garlic (better if you use fresh)
Vegetable broth cubes (2 large or 4 small)
salt to taste, I use 1 teaspoon because I love salt
6 cups water
1 T. butter
1/4 Cup flour mixed into 3/4 cup of water
Peel and chop carrots and potatoes, set aside in a bowl. Melt butter in the bottom of a large pot (soup pot) and fry the onions for 3 minutes on medium heat. Get a cup of water ready. Add the garlic to the onions and fry for 2 minutes. Add the cup of water as soon as the garlic starts to release its garlic stink.
Add the remaining 5 cups of water, the salt, the broth cubes, and the carrots and potatoes. Bring all of this to a boil, then simmer on medium heat and cook until the carrots and potatoes are done, i.e. soft. This usually takes about 30 to 45 minutes. Lastly, add 1/4 cup flour that is mixed in with 3/4 water to your soup and stir well. It will thicken very quickly. Simmer for 5 more minutes.
Serves 4
My tip for chopping garlic:
Chopping fresh garlic is a big pain in the rear end because it sticks to the knife. To avoid this, drip about 1 tablespoon of water onto the cutting board area where you plan to chop. Then chop the garlic in the small amount of water. It still sticks but it is nowhere near as bad as it is without the water.