January 5, 2012

Flemish Carrot Soup

Found it originally here, and made it how we wanted it.
3 Tbs. unsalted butter
1 bunch green onions, chopped
1 large onion, sliced
3 cups vegetable broth
3 cups water
1-1/2 lbs. carrots, peeled and cut into 1-inch slices
1 large baking potato, peeled and cubed
1 tsp. dried thyme
1 bay leaf
1/2 heavy cream, plus additional if needed
salt and pepper to taste
croutons or French bread

Melt the butter in heavy soup pot over medium heat. Add the green onions and onions, cook, stirring until wilted but not browned, about 10 minutes.

Add the chicken broth, carrots, potato, thyme, and bay leaf. Cover, simmer until the vegetables are very soft, about 35 minutes. Remove from heat and let cool a little. Discard the bay leaf.

Puree the soup with hand blender until smooth.  Stir in the milk, adding a little more if the soup is too thick for your liking. Season with salt and pepper to taste.

Reheat gently and serve sprinkled with minced parsley. Serve hot with croutons or French bread. Makes 6 servings.

No comments:

Post a Comment

Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


Related Posts with Thumbnails

Blog Visitors