This soup can be served hot or cold. Makes 10 servings.
2 tablespoons butter
½ cup onion, chopped
4 medium-size potatoes, peeled and coarsely chopped
8 to 10 carrots, peeled and sliced
8 cups chicken stock
1 bay leaf
½ teaspoon thyme
1 cup heavy cream
1 cup milk
½ Worcestershire sauce
½ teaspoon sugar
Salt and pepper to taste
Few dashes of hot pepper sauce
1. Saute onion in butter over medium high heat
2. Add potatoes, carrot, stock, and herbs
3. Cook until the vegetables are tender, about 30 to 40 minutes
4. Puree in batches in a food processor or blender until smooth and creamy
5. Return puree to the pot, add cream, milk and remaining seasonings, stirring frequently
6. Bring to a boil then immediately remove from the heat
7. Remove the bay leaf before serving.
I got this recipe several years ago (I think it was 1993) when we lived in Noblesville, Indiana and went to Connor Prairie, in Fishers, for a hearthside dinner. Connor Prairie interprets life in Indiana as it was in 1861. Larry, several friends and I, helped prepare the meal around the huge fireplace, just as they would have done all those years ago. It was really fun and a great experience. They seated us at a lovely table, decorated with the period’s finery and candle light. Dinner was served and we enjoyed some good fellowship, great conversation and entertainment too! The evening ended too soon!