Cream of Carrot Soup

Submitted by Chef #250199

"the best food ever...anytime"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 7

ingredients

• 4 tablespoons butter
• 4 carrots, sliced
• 2 medium potatoes, diced
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 sprigs parsley
• 5 cups chicken stock
• 1 cup heavy cream
• salt
• fresh ground pepper

directions

1. melt butter in large pot.
2. add onions, carrots, and celery, cook for 10-15 minutes, stirring occasionally.
3. add potatoes and parsley, stir until coated.
4. stir in stock, cook partially covered until potatoes are tender--about 20 minutes.
5. puree.
6. stir in cream.
7. add salt and pepper to taste.
8. serve hot or cold.
9. reheat without boiling.
10. makes 7 cups.

Reviews

[Krista Roes]

I loved this soup. I was making it for company so not afraid to use the heavy cream.... and it was so worth it! I added a tsp of crushed garlic, a tsp of lemon juice and a 1/4 tsp of nutmeg, just to give it a little unexpected pop. Wonderful! Update: 10/13/08 made again. Roasted the veggies first and added ground ginger at the end. Even better!