cream of carrot soup
A nice warm, comforting soup…delicious on a cold winter day!
- 3 cans chicken stock
- 7 Lg carrots, peeled & cut up
- 1 sm. onion, quartered
- 1 stalk of celery cut up
- 2 sm. potatoes, peeled & cut up
- 1/4 cup fresh Italian parsley/chopped
- 1/2 tsp fresh rosemary leaves/whole
- 3 tbsp sour cream
1combine all ingredients EXCEPT the sour cream, in a lg sauce pan, and boil for 1/2 hr.
2remove some of the carrot, corsely chop it & set aside
3put the rest of the sauce pan ingredients into a blender, a little at a time, and puree (be sure NOT to fill the blender past 3/4 full, and make sure the top is cracked, to prevent exploding the lid)
4when it’s all pureed, return to sauce pan, and return to a low boil. THEN, whisk in the sour cream, 1 tbps at a time, Then, add the corsely chopped carrot, and boil on low for another 15 min. Add salt & pepper to taste, and serve.
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