2 Onions, chopped
3 Carrots, diced
1 Russet Potato, peeled & diced
EVOO
4 sprigs Thyme
2 Jars Roasted Red Peppers, chopped
1 T Sugar
1 c. White Wine
6 c. Chicken Stock
Salt & Pepper
Mascarpone Cheese
Fresh Chives
Saute onions, carrots & potato in oil until softened.
Season with salt & pepper.
Add remaining ingredients except cheese.
Season again with salt.
Let simmer 10 minutes.
Remove thyme & zap with an emulsion blender.
Ladle into bowls & top with a dollop of cheese.
Garnish with fresh chopped chives & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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