Carrot Soup with Potatoes and Cream
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

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.