Well if you are growing them in the Atlanta area, it has been too dry there to grow anything? The tomato plant, in well drained soil, needs as much as a gallon of water a day. So that would be my guess.
The following recipe was taken from BHG email sent out yesterday and it sounds good. A comment was made that it was terrific and that you may want to only puree half the soup to provide some welcome texture. I will make a smaller version of this tonight... let you know how it comes out!
Carrot-Dill Soup
Prep: 20 minutes
Cook: 45 minutes
2 lb. carrots, sliced (about 5 cups)
1 large onion, chopped (1 cup)
1/4 cup butter
2 49-oz. cans reduced-sodium chicken broth
1 cup uncooked long grain white rice
1/4 cup snipped fresh dill or sliced green onions
Salt and pepper
1. In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).
Test Kitchen Tip: To remove frozen soup from container, dip bottom of container in hot water. |
