Cream of Carrot Soup

Cream of Carrot Soup
Cream of Carrot Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • This is a world-class soup.

  • 2

    pounds carrots, thinly sliced

  • 1-1/4

    cups chopped onion

  • 1

    cup sliced celery

  • 1/4

    cup butter, melted

  • 3-1/3

    cup chicken broth

  • 2/3

    cup half-and-half

Directions

Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes. Place half of mixture in an electric blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughly heated (do not boil). Makes about 7 cups.

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