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This is a delicious soup that my mother-in-law makes for Leif when he visits.  It’s delicious and perfect now that it’s getting cold where most of you live.  Why have a processed soup from a can when there are so many delicious recipes that are so easy to make.   The next time you’re grocery shopping pick up a few more ingredients to have on hand so when you’re in the mood for a soup you already have the ingredients at your finger tips.

Ingredients:
2 cups chicken stock
2 carrots, peeled and cut
2 potatoes, peeled and cut
1 leek cut
1 scallion
1 sprig of fresh thyme
2 tablespoons unsalted butter
Salt and fresh ground pepper to taste

Instructions: In a large saucepan combine chicken stock, carrots, potatoes, leek, scallion and thyme.  Cook gently on medium/low heat for approximately 20 minutes until vegetables are soft.  Remove from heat and let sit for approximately 5 minutes to cool. Remove branch of thyme and place the rest into a food processor or blender. Add the butter and process until it becomes a puree.  Add salt and fresh ground pepper to taste.

Tips: Be sure not to cook too quickly to avoid the chicken stock evaporating and ingredients burning to bottom of your pan.  This soup is delicious with fresh baguette with a drizzle of olive oil and toasted in the oven.