Prep 10 mins
Cook 30 mins
This is a light and creamy soup. Substitute vegetable stock for the beef stock and it is a vegetarian dish.
- 3 tablespoons olive oil
- 1 small onion
- 5 carrots
- 1 large russet potato
- 3 cups beef stock
- 3 cups water
- 1⁄4 cup chopped parsley
- Put oil in a large, deep saucepan over medium heat. When oil is hot, add vegetables. Sprinkle with salt and pepper and stir occasionally, about 15 minutes, until carrots soften. Add beef stock and water and cook until vegetables are tender, 15 to 20 minutes.
- Use an immersion blender to puree soup in the pan, or cool the mixture slightlyand pass it through a food mill or put it in t he blender. puree until smooth, in batches if necessary.
- If serving the soup hot, gently reheat it, stirring frequently. If serving it cold, refrigerate, covered, at least 2 hours. Either way, adjust the seasoning and garnish before serving.
- In place of the carrots, try fennel, celery, parsnips, turnips,sweet potatoes or winter squash.