Updated Tuesday, April 1st, 2008
Yield: Serves 6
Enhanced with herbs and cashews, enriched with sour cream, this cream of carrot soup has an appealing texture and attractive color. Although the herb flavor is more apparent when served hot, this also makes a refreshing chilled soup. --The Pilgrim’s Inn, Deer Isle, Maine
Combine carrots, stock, and salt in soup pot, bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Sauté onions, garlic, and cashews in butter until onions are transparent. Puree carrots and stock with sautéed mixture in food processor until smooth. Return to soup pot, whisk in half-and-half and add herbs, stirring until heated through. Serve garnished with dollop of sour cream.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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