Winter Solstice Soup

A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad.

Step: 1

In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.

Step: 2

Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.

Step: 3

Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.

Per Serving: 229 calories; protein 7.3g; carbohydrates 33.3g; fat 8g; cholesterol 9.8mg; sodium 728.5mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.