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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat, recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results. Ingredients:
4 cups chicken broth |
4 large carrots, cut into chunks |
1/2 cup heavy whipping cream |
1 teaspoon sugar |
Directions:
1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through. Yield: 5 servings.
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