I peeled and chopped carrots, celery and leeks - cooked them in chicken broth, then pureed the delicious smelling veggies in the blender. The soup would have been good enough, but the addition of heavy cream and sour cream made it heavenly.
As I began the blending process, I popped three freezer rolls in the oven - timed perfectly for serving the soup and hot rolls. THANKFULLY, before stirring it in, I tasted a little spoonful of the cream - just a habit I have, mainly because I love straight, unsweetened whipping cream. Ohhhh, it was sour. Really awfully icky sour.
I really do hate cooking. No, really.
Recipe - Cream of Carrot Soup
Because of copyright, I won't type the recipe from the cookbook, but here is a recipe that is very similar from the website Easy French Food.
- 2 tablespoons butter
- 1 onion, peeled and chopped finely (I used the white & light green of four leeks)
- 1 1/2 pounds carrots, peeled if needed and sliced thinly
- 1 large potato, peeled and sliced thinly (I used 1 cup celery and no potato)
- 1 clove garlic, crushed
- 4 cups chicken stock
- 1/4 teaspoon pepper
- 1/4 cup whipping cream (My recipe called for 1 cup cream & 1 cup sour cream*)
- salt to taste
- pepper for garnish
Remove the soup from the heat and allow it to cool enough so you can comfortably puree it, using either a food processor or blender. Work in small batches and watch out for hot splashing soup! Once it is pureed return the soup to a pot.
When you are done pureeing all the soup, stir in the whipping cream and season to taste with salt and additional pepper. You can further season this soup with such things as powdered dry ginger, cumin, a pinch of cayenne, or curry. All of these flavors go very nicely with carrots.
Heat the soup to serve. Serve in bowls and garnish with chopped chives. (I added a dollop of sour cream and a sprinkling of shredded parmesan cheese.)
Makes about 5 - 1 cup servings.
*Next time I make this - when I forget that I hate to cook - I'll try fat-free half and half and fat-free sour cream. I always use light sour cream.