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61
Cream of Carrot Soup
Chop 3 of the carrots and all of the celery, leek, and
potato into chunks. In another bowl, shred remain-
ing carrots and put aside. Cook leeks in butter until
just turning translucent. Add remaining chunked
vegetables and rice. Stir over medium heat for 3 to 4
minutes.
6 medium carrots
2 celery stalks
¼ small leek
1 medium potato
2 ounces butter
½ cup rice
Add stock to vegetables and simmer for 30 to 45 min-
utes. Puree cooked mixture. Add cream, milk, and
shredded carrots. Bring just to a boiling point and
reduce heat. Season to taste with your choice of season-
ings. Allow to simmer for 5 to 10 minutes. Garnish
with parsley.
2½ quarts chicken stock
1 pint heavy cream
1 pint milk
Salt, pepper, soy sauce, and
Worcestershire sauce to taste
2 tablespoons parsley, chopped
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