AUGUST 2017: Cream of Vegetables Soup (with a twist)

The twist is nacho chips & cheese

I remember having tortilla soup somewhere. So I experimented a bit with nacho chips.

photoed by A. Rajan

Ingredients 

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2 carrots

2 potatoes

Few stalks of celery, chopped 

1 medium size onion

2 cloves of garlic, chopped

1 Tablespoon of dill, chopped

1 Teaspoon of rosemary, chopped 

946 mL of organic chicken stock

Butter

Salt & pepper 

1 tablespoon of unbleached all-purpose flour 

2 cups of milk

a handful of old Dutch nacho chips

shredded Cheddar cheese 

How to?

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In a big pot, add 1 Tbsp butter, garlic, celery, carrots, potatoes and onion; sauté.

photoed by A. Rajan

Once the onion is transparent, add chicken stock. Let the vegetables cook till they become soft.

After about 20 minutes, remove some of the cooked vegetables. Cool them a little to blend them later (to be added in a soup later).

In another pan, add 1 Tbsp butter. Sauté the flour ensuring its cooked through. Once fragrant, add milk or cream. Whisk to remove any lumps. 

photoed by A. Rajan

Blend the cooled vegetables with few nacho chips. Add this mix to the pot of stock & vegetables. Stir in the cream sauce. Then add dill, rosemary, salt, & pepper.

Combine well. Bring to a boil.

Your soup is ready to enjoy. Add a little cheese and crushed nacho chips to your hot bowl of soup.

photoed by A. Rajan

Try it and let us know.

--A.R.