Return to Content

Cream of Carrot Soup

Cream of Carrot Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: 4-6 servings.

... in which the lowly carrot proves to be star material.

Ingredients:

  • 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.

Updated Friday, July 20th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111