Ingredients:
2 tablespoons butter
2/3 cup onions, chopped
1 1/4 lb carrots, finely chopped
1 stalk celery, finely chopped
6 cups chicken broth
1 bay leaf
1/4 teaspoon tarragon
1/8 teaspoon hot pepper sauce
1/3 cup cream of coconut
Directions:
In a Dutch Oven add your butter and melt it on medium heat. Add onions and cook until they are lightly golden, about 10 minutes. Add carrots, celery and chicken broth, bring to boil then add bay leaf and tarragon. Reduce heat to simmer and cook 25-30 minutes or until vegetables are tender. Remove the bay leaf and pour ingredients into a blender and purée. Return soup to Dutch Oven and bring to boil, then lower heat; stir in hot pepper sauce and the cream of coconut. Adjust seasoning, if necessary. Serve immediately. Yum Yum!
You need a Dutch Oven or a stock pot for this recipe

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