Gary shares this last one. It sounds perfect for this weekend. We might have snow. Today’s high is supposed to reach low-70’s. The cold front moves in tonight. Tomorrow’s high is 50º. Saturday’s is 34º with snow. Our ground is so warm, not only are the daffodils and hyacinth’s blooming, so are the pear trees, dogwoods and weeping willows. Just gorgeous even though it’s producing major allergens!!!!!!!!!!!
You long timer’s know how much I love soup too! ;-)
Carrot and Leek Soup
File In: Soups, Salads
About: Yield: Makes 8 servings.
4 large leeks, cleaned and sliced
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
3 (1-pound) packages baby carrots
2 (32-ounce) boxes chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 cup half-and-half
Remove and discard green tops from leeks; cut white portions into slices, and set aside.
Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.
Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.
Stir in thyme. Remove from heat, and let cool 10 minutes.
Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.
Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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