RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Crockpot Carrot Soup - meat
1/4 cup corn oil 2 large onions, diced 2 stalks celery, diced 4 cloves garlic, crushed 1 tablespoon kosher salt 10 carrots, peeled and diced 2 potatoes, peeled and diced 6 marrow bones or any other bones for soup 1/4 teaspoon white pepper Fresh dill for garnish Heat the oil in skillet and saute the onion, celery and garlic until vegetables start to turn translucent. Transfer to crockpot and add remaining ingredients, except pepper and dill, with enough water to cover everything by 2 inches. Cover tightly and cook on low 18-24 hours. When soup is done, remove the bones, remove any marrow and return the marrow to the soup. Discard the bones. Place soup in blender and blend to a puree. Skim off any fat that rises to the top. Taste for seasoning, add pepper and salt if necessary. Serve hot, garnished with fresh dill. Makes 6 to 8 servings. Freezes well.
