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Seasoned Cream Of Carrot Soup

Western.Chefs's picture
Ingredients
  Carrots 1 Pound (450 Grams)
  Leeks 3 Large
  Butter 2 Ounce (50 Grams)
  Chicken stock 2 Pint (1 Liter)
  Salt To Taste
  Freshly ground pepper To Taste
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Chopped parsley 1 Tablespoon (As Needed)
Directions

GETTING READY
1. Scrape the carrots to clean and slice them.
2. Trim the tops end and root of the leeks and discard.
3. Lengthwise cut the leeks and wash thoroughly in cold water.
4. Finely shred leeks.

MAKING
5. In a saucepan, melt the butter.
6. Add the prepared vegetables and gently sauté for 2-3 minutes until the vegetables are softened slightly; do not brown.
7. Stir in stock and bring it to a boil.
8. Cover and simmer gently for about 1 1/2 hours until the vegetables are quite tender.
9. Remove the pan from heat.

FINALISING
10. In an electric blender, puree the mixture or press it through a strainer; puree or strain half at a time.
11. Return the soup to the pan, check seasoning; adjust and reheat.
12. Add cream and stir well.

SERVING
13. Sprinkle parsley just before serving.
14. Serve piping hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
95 Minutes
Ready In: 
100 Minutes
Servings: 
4

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