Wednesday, October 30, 2013

Purée of Carrot Soup

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Although leek soup is hands-down our family's favorite soup for a first course at our special Friday night dinners, this recipe comes in close.  This savory soup is velvety and rich, and is deceptively filling.  I always have to remember to go easy on the serving size!

Purée of Carrot Soup
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 T butter
  • 1 t thyme
  • 2 lbs. carrots, sliced
  • ½ lb. potatoes, sliced
  • 1 bay leaf
  • 3-4 C chicken broth
  • pepper, freshly ground
  • butter or cream
  • chives or finely chopped green onions 
  1.  In a large kettle, saute onion and garlic in butter until soft. Stir in thyme. Mix in carrots, potatoes, and bay leaf. 
  2. Add enough chicken stock to cover vegetables.
  3. Bring soup to a boil. 
  4. Reduce heat, cover, and simmer for 30 minutes. 
  5. When carrots and potatoes and tender, remove bay leaf and puree soup in blender. 
  6.  Serve with a drizzle of cream or a small dollop of butter, freshly ground pepper, and a sprinkling of chives.

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