Creamy Carrot Soup
Ingredients
6 medium to large carrots, thinly sliced | ||
1 medium onion, chopped | ||
1 bay leaf | ||
3 cups chicken stock | ||
2 tbs flour | ||
2 tbs butter | ||
1 cup cream | ||
parsley sprigs for garnish |
This is a delicious soup that can served hot or cold.
- Add the broth to a large sauce pan and add the carrots onions and bay leaf.
- Simmer for 45 minutes.
- Remove the bay leaf, then add the vegetables and broth to a food processor and puree until smooth.
- Heat butter in a large sauce pan, then stir in the flour.
- When blended, remove from heat and slowly stir in the carrot puree.
- Bring to a boil again, stirring constantly for about 3 minutes.
- Add the cream to the soup, but do not boil.
- Serve hot or cold garnished with parsley.
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