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Categories:
vegetable oil carrots onion celery potato clove garlic sugar cloves fresh ground black pepper chicken broth
Viewed: 35 - Published at: 7 years agoIngredients
- 2 tsp. vegetable oil
- 1 lb. carrots, sliced thin (3 c.)
- 1 large onion (1 c.)
- 2/3 c. chopped celery
- 1 1/2 c. diced potato
- 1 clove garlic, minced
- 1/2 tsp. sugar
- 4 whole cloves
- fresh ground black pepper to taste
- 4 c. chicken broth
Method
- In a large saucepan, heat oil and add carrots, onion, celery, potato, garlic and sugar.
- Cover and cook vegetables over low heat for about 10 minutes, stirring occasionally.
- Add the cloves, pepper and broth and bring the soup to a boil.
- Reduce the heat and cook the soup, partially covering the pan for about 20 minutes or until the vegetables are soft.
- Remove and discard the cloves. Puree the soup in batches in a blender or food processor.
