Cream of Carrot Soup

From Ann Romney's cookbook.
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

  • 5

    cups carrots, peeled and chopped into 1 inch chunks

  • 1

    cup raw potatoes, peeled and chopped into 1 inch chunks

  • 3/4

    cup chopped onions

  • 1/4

    cup butter

  • 4

    cups chicken stock or broth

  • 1

    bay leaf

  • 2

    cups milk

  • Salt and pepper to taste

  • Whipped cream and parsley for garnish

Directions

In large skillet, sauté carrots, potatoes, and onion in butter for 10 minutes. Add chicken stock and bay leaf. Place a buttered round of wax paper over vegetables and cover pan with lid. Cook with lid on over medium heat for another 15 minutes or until vegetables are very tender. Remove bay leaf. In a blender, purée the cooked vegetable mixture in two batches and transfer to large saucepan. Stir in milk and heat through on low temperature setting, stirring frequently. Season with salt and pepper. Pour into bowls and garnish.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: