2 quarts of homemade chicken broth(organic store bought would work too)
1 tsp salt
1/2 tsp pepper
5 large carrots
2 celery stalks
1 large onion
2-5 cloves of garlic
4 tbsp butter
1/4 cup balsamic vinegar
In a medium sized pot, place all ingredients except the butter and vinegar. Bring to a boil and then let soup simmer for 20-30 minutes(veggies need to be soft) With a slotted spoon, remove veggies and put into a blender w/ enough broth to blend until smooth(be careful when blending hot liquid. Do not fill the blender more than 3/4 full)Now add 1 tbsp of butter and blend and another tbsp and blend. Do this until 4 tbsp are incorporated. Return puree to the rest of the broth and mix in the balsamic vinegar. Enjoy!!
SERVING SUGGESTIONS:
*add a dollop of sour cream
*add leftover chicken or poach a chicken breast then cut up and put in soup
*add leftover veggies
*add some rice
*toast some bread , rub w/ fresh garlic, and drizzle w/ EVOO(extra virgin olive oil)Dip in soup
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