 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Simple and delicious! Ingredients:
6 carrots, peeled and quartered |
1/2 onion, finely chopped |
2 stalks celery, chopped |
1/2 red bell pepper, chopped |
1 tablespoon butter |
4 cups water |
4 teaspoons chicken bouillon powder |
1/2 teaspoon tarragon |
1/4 teaspoon nutmeg |
salt |
fresh black pepper |
1 cup heavy cream |
Directions:
1. In a large pot, saute celery, onion and red pepper in butter.
2. Add all remaining ingredients, except cream.
3. Cook until carrots are VERY soft, 30 minutes.
4. Use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
5. Add 1/2 c cream to bowl of processor and puree until very smooth.
6. Return to puree to pot with the broth.
7. Whisk in remaining cream.
8. Bring just to a boil, then remove from heat.
|
|