I may have mentioned I live in Cape Town, South Africa, with my hubs. It’s an amazing city, we’re really blessed. We went to a braai last weekend (South African for BBQ), we got to see one of our favorite little girls. Our friends were fostering her earlier this year, so it was fun to see her again.
But this week, it’s starting to feel like winter–so I have a feeling my recipes will start to feel a little bit more “winter-like”. So I broke out the crock-pot.
I could save all these soup posts for the American winter, but there are some chilly days in northern summers too (but, maybe not so much in Orlando–sorry, Carolina…)…so, I figured I’d post them anyway. Enjoy!
Ingredients (adapted from this recipe)
1/4 cup butter or margarine
3 cloves garlic, minced (or 3 tsp. minced garlic)
2 small onions, chopped
6 potatoes, cubed (peel if you want, but I don’t)
3 cups veggie stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
2 teaspoons dried marjoram
3 tablespoons chopped fresh cilantro
salt and pepper to taste
1. In a large sauce pan, melt the butter and add onion until it starts to turn clear. Add garlic and cook for a minute or two more. Add potatoes and toss to coat.
2. In a crock pot, combine the potato mixture and the veggie stock. Cook until potatoes are tender.
3. In a small pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Cook for a minute or two longer. Stir the cream mixture into the potato mixture–you can eat now or let it simmer in the crock-pot.
This is a thick soup, which I like, but feel free to add more broth if you’d like it a bit thinner.