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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve Chilled Carrot Soup has an elegant appetizer or let it be a part of your colorful brunch menu. Ingredients:
3 cups peeled and diced baking potatoes |
2 cups diced carrots |
1 1/2 cups chopped leeks |
1 (32-oz.) container chicken broth |
1 tablespoon jarred chicken soup base |
1 cup half-and-half |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
garnish: finely shredded carrots |
Directions:
1. Combine first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes or until vegetables are tender. Cool 10 minutes.
2. Puree vegetable mixture, in batches, in a blender until smooth. Transfer puree to a large bowl; whisk in half-and-half, salt, and white pepper until blended. Let cool 1 hour; cover and chill 4 to 48 hours.
3. Add salt and white pepper to taste. Serve in chilled cups.
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