Ingredients:

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 garlic clove, minced

1 bag carrots, sliced

4 celery stalks, trimmed and diced

28 ounces chicken broth (or two cans)

1/4 teaspoon salt

1/4 teaspoon coarse ground pepper

3 medium potatoes peeled and cut into bite size chunks

1/2 cup light cream

In a 5 quart saucepan, heat the oil over medium heat. Add onion and galic and cook 10 minutes or until tender, stirring occasionally. Add carrots, celery, broth, salt and pepper, and 3 cups of water. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes. Add potatoes and simmer 20 minutes or until vegetables are very tender.

For a creamy pureed soup, blend at low speed vegetable mixture in small batches until smooth and return to saucepot.

Add cream and heat through. Makes about 10 cups of soup.

Fruit Punch

This was often served at wedding parties or around the Thanksgiving season.

1 46 ounce can pineapple juice

1 cup fresh orange juice

2/3 cup fresh lemon juice

1 cup sugar

1/2 loosely packed mint leaves

1 (2liter) bottle ginger ale

1 (1 liter) bottle club soda

1 cup fresh strawberries, quartered

1 lemon thinly sliced

1 lime thinly sliced

Ice Ring optional

combine first 6 ingredients stirring until sugar dissolves. Refrigerate covered 4 hours. Discard mint leaves, stir in ginger ale and next 4 ingredients. Add ice ring if desired. yield 5 1/2 quarts. To spike add 5 cups light rum.

next
back
Homepage

Thanks for viewing my page.

Please send comments or suggestions to address below

© 1997 dor_97@yahoo.com