Carrot and Celery Cream (Soup)

Submitted by Boomette

"From Qu'est-ce qu'on mange volume 3."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 cups chicken stock
• 8 carrots, sliced
• 2 celery ribs, sliced
• celery leaves, to taste
• 1 onion, sliced
• 1⁄4 cup parsley, chopped
• salt and pepper
• 1 bay leaf
• 2 cloves
• 1 1⁄2 cups 15% cream

directions

1. Bring to boil chicken stock in a saucepan.
2. Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
3. Season with bay leaf and cloves.
4. Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
5. Put in blender and reduce in puree.
6. Put back in the saucepan and add the cream.
7. Simmer 2 to 3 minutes, just to reheat.

Reviews

[KayL272]

This is a great recipe, in particular for using up the lingering celery sticks we tend to have every so often. I use an immersion blender to blend it in the same pot that it cooks in. I leave some chunks of celery as well as carrots to give it body. Thanks for sharing this one with us!

 

[appleydapply]

This was very good, and easy - I pureed it in the pot using an immersion blender. I used half-n-half which is about 12% fat, and it was just the right amount of creaminess for us. The only thing I'd do differently is try nutmeg instead of adding the cloves. We thought nutmeg flavor might go better with the veggies than the cloves did.