Name: Carrot Soup with Potatoes and Cream
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Spanish onion, chopped - 1; Reduced-fat chicken broth - 6 cups; Carrots, peeled and sliced - 5; Potatoes, peeled and sliced - 3 small; Herbes de Provence - 1 teaspoon; Dried thyme - 1 pinch; Bay leaf - 1; Salt and pepper to taste - 1; Heavy cream - ¼ cup; Parsley - 8 sprigs

Ingredients for - Carrot Soup with Potatoes and Cream

1. Butter 2 tablespoons

2. Spanish onion, chopped 1

3. Reduced-fat chicken broth 6 cups

4. Carrots, peeled and sliced 5

5. Potatoes, peeled and sliced 3 small

6. Herbes de Provence 1 teaspoon

7. Dried thyme 1 pinch

8. Bay leaf 1

9. Salt and pepper to taste 1

10. Heavy cream ¼ cup

11. Parsley 8 sprigs

How to cook deliciously - Carrot Soup with Potatoes and Cream

1 . Stage

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

2 . Stage

Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.