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Categories:
carrot onion vegetable stock olive oil fresh ground pepper head of garlic lemon milk sour cream chives
Viewed: 49 - Published at: 8 years agoIngredients
- 1 lb carrot (or broccoli or asparagus, whatever you have)
- 1 large onion
- 4 -6 cups vegetable stock
- 3 tablespoons olive oil
- fresh ground pepper, to taste
- 1 whole head of garlic
- 1 lemon, juice of
- 1 cup milk (use soy, if vegan)
- 12 cup sour cream (soy, if vegan)
- 4 tablespoons minced chives
Method
- Scrub veggies well and roughly chop.
- Add to crock pot and fill will vegetable stock until veggies are covered with an inch or two to spare.
- Add olive oil, freshly ground pepper, lemon juice.
- Peel and add as much garlic as you can handle (I usually add a whole head - at least 10 individual cloves - because we love it!
- ).
- Set crock pot to medium and leave to cook overnight or while at work - about 8 hours (veggies will be very tender, maybe even falling apart, when ready).
- Just before serving, remove one half of the contents of the crockpot and puree`.
- Add puree`d veggies back to the crock pot, whisk in milk and serve.
- Garnish with a dollop of sour cream and chives.
