Sweet Dreams Soup Recipes

Steps:

• Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
• Melt the butter in a soup pot on medium heat.
• Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
• Add the celery, the remaining carrots, the cooked potato, and the potato broth.
• Add 1 cup water, and stir.
• Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
• In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
• Return the blended soup to the soup pot, and stir.
• Ladle into bowls and garnish.

Steps:

• Cream butter and mix in brown sugar, egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
• Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
• Refrigerate until dough is firm.
• Preheat oven to 375ºF. Lightly grease baking sheets.
• Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
• Arrange on prepared baking sheets at least 2" apart.
• Bake 10 minutes.
• Cool 5 minutes on the sheets before transferring to racks to cool completely.
• Store in airtight container.