CREAM OF CARROT SOUP (POTAGE LORRAINE)

Cream of Carrot Soup (Potage Lorraine) image

Provided by Nancy Harmon Jenkins

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

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Ingredients

9 medium-sized carrots
1 medium-sized yellow onion
3 stalks of celery
1 stick (4 ounces) of unsweetened butter
3/4 cup dried white beans, preferably little haricot beans
6 cups chicken or veal stock
1 cup milk or light cream

Steps:

Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
Serve immediately, with a pat of butter in each soup plate.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 1 gram