Return to Content

Carrot Soup

Carrot Soup
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Makes 8 to 9 cups.

Bill Sammons purees this creamy and lightly flavored soup using a conical strainer and a wooden spoon, but we found that a blender or a food processor also gives a lovely, smooth texture.

Ingredients:

  • 2 large onions, chopped
  • 4 tablespoons unsalted butter
  • 1 pound carrots, shredded
  • 4 to 6 cups chicken stock
  • 1/2 cup uncooked rice
  • 4 shallots, minced
  • Salt and pepper to taste
  • 1 to 2 teaspoons dried chervil (more fresh, if available)
  • 1/3 cup fresh orange juice
  • 1 cup heavy cream
  • 1/2 cup sour cream, plus extra for topping
  • Nutmeg or paprika, for garnish

Instructions:

In a good-sized stockpot, sauté onions in butter until translucent; add shredded carrots and stir over medium heat until wilted (4 to 5 minutes). Add chicken stock and bring to a boil. Add rice, shallots, salt, pepper, and chervil. Simmer for 40 minutes. Puree. Return to pot and bring back to boil. Then remove from heat and add orange juice, heavy cream, and sour cream. Heat thoroughly and serve immediately, dusted with nutmeg or paprika. The soup may be served in individual bowls or cups, each with its own dollop of sour cream.
Updated Friday, September 28th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2