Cream of Carrot Soup
Cream of Carrot Soup
This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Ingredients
- 6 cups chicken stock, fresh or from powder
- 750 grams carrots, sliced, (28 oz)
- 1/2 cup whipping cream, or 1/4 cup cream + 1/4 cup milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup Parmesan cheese, grated or shredded, plus more for garnish
Instructions
- Add the stock to large pot and add the carrots, bring to a simmer for 20 to 30 minutes.
- When the carrots are good and tender, use an immersion blender to blend up the carrots, or as I will do, use a potato masher for a good work out 😉
- Then stir in the cream, salt, pepper, garlic powder, and the cheese and simmer to melt in the cheese.
- When the cheese is melted in fully, serve and garnish with fresh grated or shredded Parmesan.
Notes
Low cost.
Original recipe, and photo, provided courtesy of good friend, Mary Weinberger. Original recipe is here.
United States.
United States.
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