|
Comment:
This carrot soup is best when served cold in coffee cups. Enjoy
this soup while swaying on a porch swing or sitting in a comfortable
patio rocker before or after your Easter dinner.
Ingredients:
- 1 pound fresh carrots, peeled and sliced
- 2 medium-sized potatoes, peeled and sliced
- 7 cups chicken stock (see recipe)
- 1 cup diced onions
- 1 cup diced celery
- ½ cup diced red bell peppers
- 1 tbsp Worcestershire sauce
- Creole seasoning to taste
- salt and black pepper to taste
- ½ cup heavy whipping cream
- 1/8 tsp nutmeg
- ¼ cup chopped parsley
Method:
In a cast iron Dutch oven, combine carrots, potatoes, chicken stock,
onions, celery, bell peppers and Worcestershire sauce. Bring mixture
to a low boil then reduce to simmer. Cover and cook 15-20 minutes
or until potatoes and carrots are tender. Season to taste using
Creole seasonings, salt and pepper. Strain vegetables from the soup
and reserve stock. Place cooked vegetables into a blender or food
processor. Add enough of the hot stock to cover the vegetables by
1 inch. Do not overfill, because hot liquid will expand and the
steam will cause the top to pop up during blending. Pulse until
soup is smooth and creamy. Return puréed soup to Dutch oven,
and stir in remaining reserved liquid. Bring mixture to a low boil
then add heavy whipping cream, nutmeg and parsley. Adjust seasonings
if necessary. The soup may be served hot or cold and can be garnished
with fresh chives and sour cream.
|
