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10lb carrots, peeled and cut into 3/4" pieces
5 large spanish onions, sliced
butter (or oil or margarine.. doesn't matter which one you use)
24 cups chicken broth.. either homemade or made using chicken soup base
about 1/4 cup garlic powder (I think so anyway.. I just put it in until it looked right)
1 tbsp dried thyme
20 shakes of tabasco sauce
Heat the butter (or whatever) in a large saucepan and add onions and carrots. Let them sweat for about 15-20 minutes or until the onion is just translucent. Add your chicken broth. Bring to a boil, then reduce heat, cover and simmer for two hours, stirring occasionally. Remove from heat and using a hand blender puree soup. You might have to add a little water if the mixture appears too thick. Return to heat and add the tabasco sauce. Stir well and let simmer for another 30 minutes to blend the flavours.
Serve with garlic-pepper crustini (recipe below)
Garlic-Pepper Crustini
6 small baguettes or 3 large ones
butter or margarine
black pepper (freshly ground is best)
garlic powder
Slice the baguettes on the diagonal to about 1/2 inch thickness. Butter them and season them well with black pepper and garlic powder. Broil until golden brown and butter has melted.
To serve: place carrot soup in a bowl and top with one crustini.
5 large spanish onions, sliced
butter (or oil or margarine.. doesn't matter which one you use)
24 cups chicken broth.. either homemade or made using chicken soup base
about 1/4 cup garlic powder (I think so anyway.. I just put it in until it looked right)
1 tbsp dried thyme
20 shakes of tabasco sauce
Heat the butter (or whatever) in a large saucepan and add onions and carrots. Let them sweat for about 15-20 minutes or until the onion is just translucent. Add your chicken broth. Bring to a boil, then reduce heat, cover and simmer for two hours, stirring occasionally. Remove from heat and using a hand blender puree soup. You might have to add a little water if the mixture appears too thick. Return to heat and add the tabasco sauce. Stir well and let simmer for another 30 minutes to blend the flavours.
Serve with garlic-pepper crustini (recipe below)
Garlic-Pepper Crustini
6 small baguettes or 3 large ones
butter or margarine
black pepper (freshly ground is best)
garlic powder
Slice the baguettes on the diagonal to about 1/2 inch thickness. Butter them and season them well with black pepper and garlic powder. Broil until golden brown and butter has melted.
To serve: place carrot soup in a bowl and top with one crustini.