Posted in our local newspaper for Easter side dishes. Didn't wait for Easter. This is sooo good. I doubled the recipe so I could share with my daughter and son-in-law. Served it with herb sour dough bread. Didn't need the sour cream on top for me. This recipe was adapted from The Ragland Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon.
Provided by Bren in LR
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
- In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
- Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
- Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
- Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.
Nutrition Facts : Calories 173.2, Fat 12.9, SaturatedFat 8, Cholesterol 38.5, Sodium 135.2, Carbohydrate 14.1, Fiber 2.9, Sugar 4.8, Protein 2.1
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