Carrot Soup

Half Recipe again!!  Most of my recipes will need to be doubled if you are making it for your family.  When I look for these recipes on the internet, I look at several recipes, then I take ingredients and instructions for the ones I like and create my own!!  This one called for dry white wine - which I do not have in my house - but I have LOTS of champagne, so... that is what I used!!

Ingredients:

• 1/2 lb carrots in a bunch (small or medium in size)
• 1/2 medium potato
• 1 tbls butter
• 1 small onion, peeled and sliced
• 1 tbls minced garlic
• 1/4 cup champagne
• 2 cups chicken broth
• S&P to taste

Directions:

1. Caramelize onion in butter - about 15 to 20 minutes, stirring occasionally - in deep skillet.
2. Peel carrots and trim off both ends.
3. Cut into same-sized portions 1/2 to 1 inch thick.
4. Cut potato into similar size pieces.
5. Add carrots & garlic to onion mixture and cook about 5 minutes.
6. Add champagne and cook for about 2-3 more minutes.
7. Add about 1 1/2 cups chicken stock and potato.  Increase heat to medium-high and bring to a boil. Cover,  reduce heat and simmer for about 15 to 20 minutes or until carrots and potatoes are soft enough to pierce easily with a knife.
8. Remove from heat and puree in batches in blender.
9. Return pureed soup to the pot and bring to a simmer again, adding a little more stock to thin as desired.
10. Season with S&P to taste.
11. I took the other half of the potato and sliced it really thin, then fried the slices in a small amount of olive oil until slightly crispy and topped my soup with the potato "chip".

Step 5

Step 7