Cold Carrot Soup
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INGREDIENTS
3 cups water
1 1⁄2 pounds carrots, peeled
1⁄2 cup Idaho potatoes, peeled
1 1⁄3 cups cold milk (regular or 2 percent)
3 tablespoons minced basil
Salt and freshly ground pepper
Yield : 4 servings
1 1⁄2 pounds carrots, peeled
1⁄2 cup Idaho potatoes, peeled
1 1⁄3 cups cold milk (regular or 2 percent)
3 tablespoons minced basil
Salt and freshly ground pepper
Yield : 4 servings
RECIPE
In a large pot, bring the salted water to a simmer, and cook the carrots and potatoes until tender, about 20 minutes. Cool, and put through a vegetable mill. Refrigerate for at least 2 hours.
Add the milk and basil, and mix well. Season with salt and pepper to taste, and serve very cold.
Add the milk and basil, and mix well. Season with salt and pepper to taste, and serve very cold.
