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Cream of Carrot Soup
Ingredients:
2 Tbs. butter
6 green onions (including green tops) chopped
4 large carrots, sliced
2 celery stalks, sliced
2 c. chicken stock
1/2 c. whipping cream or half and half
Salt and freshly ground white pepper
Chopped parsley for garnish
2 Tbs. butter
6 green onions (including green tops) chopped
4 large carrots, sliced
2 celery stalks, sliced
2 c. chicken stock
1/2 c. whipping cream or half and half
Salt and freshly ground white pepper
Chopped parsley for garnish
Directions:
Melt butter in large saucepan over high heat. Add onion carrot and celery and stir to coat. Blend in chicken stock. Bring to boil over high heat. Reduce heat to medium, cover and simmer until vegetables are soft, about 30 minutes. Transfer mixture to blender and puree. Return to pan. Add cream, salt and pepper and stir over low heat until warmed through; do not boil. Ladle into individual bowls and sprinkle with parsley. Serve immediately. Makes 4 cups.
Melt butter in large saucepan over high heat. Add onion carrot and celery and stir to coat. Blend in chicken stock. Bring to boil over high heat. Reduce heat to medium, cover and simmer until vegetables are soft, about 30 minutes. Transfer mixture to blender and puree. Return to pan. Add cream, salt and pepper and stir over low heat until warmed through; do not boil. Ladle into individual bowls and sprinkle with parsley. Serve immediately. Makes 4 cups.
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