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Cold Cream Of Carrot Soup

chef.garret's picture
Ingredients
  Onion 1 Medium, peeled and quartered
  Butter 3 Tablespoon
  Curry powder 1 Teaspoon
  Dill seed/1 teaspoon fresh dill 1⁄2 Teaspoon
  Carrots 2 Pound
  Chicken stock 5 Cup (80 tbs)
  Nutmeg 1 Teaspoon
  Cream 2 Cup (32 tbs) (Heavy Is Best)
  Salt To Taste
  Pepper To Taste
Directions

Using the steel knife in the work bowl, process onion until coarsely chopped.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Chill thoroughly.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Carrot
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
6

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