Recipe: Cream of Carrot Soup
Ingredients
- 4 tablespoons butter
- 1 onion, chopped
- 6 carrots, sliced
- 2 medium potatoes, peeled and diced
- 5 cups of chicken broth
- 1 1/2 cups of heavy cream
- Salt and Pepper
Instructions
- Melt the butter in a large pot. Put in the cut onion and carrots. Cook for about 10 minutes. Stir every once in a while.
- Stir in the potatoes
- Add the chick stock
- Cook at medium heat (partially cover with pot lid) for about 20 minutes or until the potatoes and carrots are fork tender.
- Remove from heat
- In batches, puree in blender
- Return liquid to the pot
- Once all has been blended and put back in pot, add the heavy cream and heat up, but don’t boil
- Salt and pepper to taste
Variations
- You can substitute vegetable broth for chicken broth.
- You can substitute half and half for heavy cream.
- If you like celery, you can add a chopped up stalk to the onion and carrot that is cooked in the butter.
Prep Time (minutes): 10
Cook Time (minutes): 30
Number of servings (yield): 4-6 people
Culinary tradition: American
Recipe Origin: Ladies Home Journal
Microformatting by hRecipe.