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July 2014

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Note


  • Due to the large amount of spam that I have been receiving, the comment feature on this blog is closed for the present. My apologies to those with real comments.

Food Rings, Etc.

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Member since 01/2005

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Comments

blackbird

Your photos are wonderful...

Jeanne

Here is Kelli Ann's recipe:

Dilled Creamy Carrot & Sweet Potato Soup

1 small yellow onion, chopped
1 clove garlic, minced
1 pound carrots, chopped
1 small sweet potato, peeled & cubed
3 cups stock
dill weed (1 tsp dried, 2 tsp. fresh)
1/2 tsp salt
1 cup buttermilk or milk

Sauté onion and garlic in oil until transparent. Add vegetables and 2 cups of the stock and bring to a boil. Reduce heat to med-low and simmer, covered, until vegetables are tender, about 30 min. Whiz it up with your hand-held blender until smooth; add remaining stock and dill and salt, and milk (if using) and re-heat only gently.

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