Cream of Carrot Soup
Yield: 4-6 servings.
... 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
Instructions: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.