The Wicca Cookbook by Jamie Wood

Author:Jamie Wood [Wood, Jamie]
Language: eng
Format: epub, mobi, pdf
ISBN: 978-1-60774-854-0
Publisher: Ten Speed Press
Published: 2014-12-02T05:00:00+00:00

Serves 12 to 14

1 CUP HALF-AND-HALF OR HEAVY WHIPPING CREAM

2 CUPS PEELED AND DICED POTATOES

1 (8-OUNCE) CAN CREAMED CORN

4 TABLESPOONS BUTTER

1 CUP MINCED ONION

½ CUP DICED CELERY

2 CLOVES GARLIC

3 CUPS MILK

4 CUPS VEGETABLE BROTH

1 (8-OUNCE) CAN CORN

½ TEASPOON WHITE PEPPER

1 TEASPOON SEA SALT

2 TEASPOONS MINCED FRESH BASIL

2 TEASPOONS MINCED FRESH PARSLEY

1 TEASPOON EACH MINCED FRESH OREGANO, THYME, ROSEMARY

Combine the cream, half of the diced potatoes, and the creamed corn in a blender. Blend until smooth.

In a large soup pot, melt the butter over medium heat, being careful not to burn it. Add the onions, celery, and garlic. Sauté until soft. Add the remaining ingredients and the potato mixture. Bring to a boil. Decrease heat and simmer for 35 to 40 minutes.

Serve hot with a flavorful warm bread, such as Cornbread.

Note: If you would prefer not to use canned vegetables, substitute 2 cups of corn that is frozen or fresh off the cob.

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