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Cream of Carrot Soup




Source of Recipe


unknown






Recipe Introduction


A very, very popular soup with my family. This is one of those incredibly easy, yet impressive dishes. You can freeze this soup before you add the cream.

With the garnish, you can just pour the cream into a lovely little puddle, but if you want something a little fancier just whip the cream and DOLLOP it on!





List of Ingredients



• 4 shallots - minced
  
• 3 T. butter
  
• 6 c. carrots (approx. 3 lbs.) - coarsley chopped
  
• 1 1/2 - 2 qt. chicken stock
  
• 1/2 c. heavy cream
  
• 1/2 T. chervil
  
• fresh parsley and additional cream for garnish
  






Instructions



1. Saute shallots in butter until soft.
   
2. Add carrots and cook 10 minutes. Add stock. Enough to cover carrots. Simmer until tender - about 1 hour. Cool slightly.
   
3. Puree in food processor. CAN FREEZE HERE.
   
4. Reheat. Add cream, chervil and salt and pepper, to taste.
   
5. Garnish with parsley and cream.
   






Final Comments


Serves 6