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Cream of Carrot Soup

Yankee Plus Dec 2015


Cream of Carrot Soup
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... in which the lowly carrot proves to be star material.

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  • 8 carrots
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup heavy cream
  • 1 egg yolk, beaten


Scrape the carrots and slice them. Combine with the celery, bay leaf, chicken broth, salt and pepper. Bring to a boil and simmer until the carrots are tender. Do not overcook. Remove the bay leaf.

Force the mixture through a food mill or puree in an electric blender. Return the mixture to the saucepan and bring to a boil. Remove from heat and add the heavy cream and egg yolk. Reheat but do not boil.

Updated Friday, July 20th, 2007

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