The first thing you'll notice as you drive into the camellia-lined driveway of Elliott House is the massive front gallery of the house. This carrot soup is best when served in coffee cups either hot or cold and enjoyed while swaying in one of those comfortable rockers at Elliott House or on your own patio.
- 1 pound fresh carrots, peeled and sliced
- 1 pound crawfish tails
- 2 medium-sized potatoes, peeled and sliced
- 7 cups chicken stock (see recipe)
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1 tbsp Worcestershire sauce
- Creole seasoning to taste
- Salt and black pepper to taste
- 1/2 cup heavy whipping cream
- 1/8 tsp nutmeg
- 1/4 cup chopped parsley
In a cast iron dutch oven, combine carrots, potatoes, chicken stock, onions, celery, bell pepper and Worcestershire sauce. Bring mixture to a low boil, reduce to simmer and cover. Cook soup until potatoes and carrots are tender, approximately 15-20 minutes. Season to taste using Creole seasonings, salt and pepper. Place the solid ingredients into the bowl of a blender or food processor. Slowly pour the soup in through a strainer. Do not overfill the bowl, because hot liquid will expand and the steam will cause the top to pop up during blending. Place just enough of the hot liquid to cover the vegetables by 1 inch. Take caution. Puree soup until smooth and creamy. Return pureed soup to the dutch oven and bring mixture to a low boil. Add heavy whipping cream, crawfish, nutmeg and parsley. Adjust seasonings if necessary. The soup may be served hot or cold, garnished with fresh chives and sour cream optional.