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Tuesday, July 3, 2012

Cold Potato Soup (+ carrot recipe)

Searching for something to  do with 5 boiled potatoes that were hanging around my fridge, I checked out MANY, many recipes for cold soup.

In the end, I decided to combine the potatoes (and their cooking liquid) with some pan roasted onions, and the leftover cooked carrots from yesterday's carrot experiment (I can't help it. Carrots are cheap, so I keep buying and serving them, but everyone is getting bored of eating them.  I cut the carrots into "coins" and pan roasted them in my cast iron pan with a little oil, then added a mixture of honey, ginger, garlic, and teriyaki sauce, and reduced. I thought it was tasty, and most of my kids ate it...)


So here's how I turned it into soup:

5 med. size potatoes, boiled
cooking liquid from potatoes
1/2 c. pan roasted, carmelized onions
1 c. cooked carrots (these were seasoned as mentioned above, but I'm sure you could do this with plain ones, too)

Combine in a bowl, and puree using an immersion blender. Or use a food processor and process in batches.

Add salt and pepper to taste. If you need to thin it down, you can add a bit more water.

Serve cold.

Shared with The Hearth and Soul Blog Hop, July 4th 2012

2 comments:

  1. I love how you cooked your carrots - they must have had such a wonderful flavour. It's great you had some leftovers to add to this delicious soup. I love making 'bottom of the fridge' soups with leftovers and the combination of ingredients you have used sounds particularly delicious! Thank you for sharing it with us at Hearth and Soul!

    ReplyDelete
    Replies
    1. Thank you April! I hope you try it out one day! :-)

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