Creamy carrot soup
Creamy carrot soup
Ingredients/Components
- butter or oil - 1 Tbsp
- carrots, sliced thin - 1 lb
- large rib celery, sliced thin - 1 item
- tarragon leaves, crushed
- defatted chicken stock - 5 c
- small potatoes, quartered - 1/2 lb
- medium leeks, sliced thin - 3 item
- salt, white pepper and chopped watercress optional - 1 item
How to make creamy carrot soup:
This elegant soup uses no cream. Potatoes are the thickening secret.Use large, heavy soup pot. Bring ingredients to a boil, cover and cook over medium heat, about 20 minutes.
In blender or food mill, puree in batches. Reheat before serving. Calories 150, yields 6 servings.
Recipe categories: < 60 mins, Vegetables, Soups & stews.
Rating:
Related ingredients:
sugar, milk, salt, butter, eggs, beaten, mozzarella cheese, shredded, cheese
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