….and potatoes, and broccoli. Today I dug and brought in most of my carrots. The variety we have in the garden is a very sweet carrot. I washed and used my food processor to slice, dice, julienne and shred. I left some fresh in the garden and in the refrigerator as well.
When I was out in the garden digging carrots I was surprised to see I had broccoli ready that had to come in. So as soon as I finished the carrots I ran out and got the broccoli. I cut the heads up, cleaned them and checked closely for worms as we didn’t use any chemicals on our broccoli and to make sure I also submerged them in salt water that will bring any hiding out. I got several bags blanched and kept some aside for supper. When the broccoli is that fresh it’s a real pleasure to eat. A little steaming, some cheese sauce….perfect.
For supper tonight I slow roasted chicken breasts and legs in mushroom sauce, I dug some fresh new potatoes, we had the broccoli and the cheese sauce. But what was the best was the carrot soup I made from my fresh carrots!
To make this soup I sautéed a fresh red onion from the garden in 4 tbs butter, I then added 3 cloves of minced garlic. When these were nice and soft I added 1/4 fresh dill weed, 1 tsp rosemary, 3/4 tsp ground black pepper. Then I added 6 cups of chicken broth and 12 fresh diced carrots. I let this all simmer until the carrots were nice and soft. I then took my immersion blender and stirred it until the soup was very smooth. I then added 3/4 cup of heavy whipping cream and again stirred with the immersion blender. Now I added my salt bit by bit while tasting so I got it just right. Remember, you can add it, but you can’t take it away. Add…taste….add….taste.
Peter and I enjoyed this meal so very much. So fresh, so tender, so tasty. After dishes we went out and weeded in the garden and planted more lettuce plants out. There’s still lots of weeds that need hoeing but we will get there. We work so well together. ❤ Click the pics to enlarge, hit the back button to return. Hope you enjoyed your visit.