Tuesday, October 5, 2010

Cream of Carrot Soup

It's been a cold, wet week up here in Massachusetts. Perfect for some soup. This recipe also came from The Red Lion Inn.

Cream of Carrot Soup
3 TB butter
1/3 cup leeks, diced
1/3 cup onion, diced
1/3 cup celery, diced
1 cup carrots, diced
3 TB flour
3 cups chicken stock
1 cup light cream
salt, pepper, thyme
1/3 cup white wine

-Melt butter in sauce pan and add leeks, onion, celery and carrots. Saute for 5 min.
-Blend in flour, then add chicken stock. Bring to boil.
-Add salt, pepper, thyme and wine. Let simmer for 20 minutes.
-Puree in blender.
-Return to low heat and add cream just before serving.

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