CREAM OF CARROT SOUP

Cream of Carrot Soup image

Provided by Jacques Pepin

Categories dinner, weekday, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

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Ingredients

1 1/2 pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)
2 onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)
2 potatoes (12 ounces), peeled and cut into 1-inch pieces (2 1/4 cups)
6 cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth
1 1/2 teaspoons salt, less if using canned broth
3 1/2 cups whole or skim milk
1 1/2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley or basil

Steps:

Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1083 milligrams, Sugar 16 grams, TransFat 0 grams

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