Carrot and Onion Soup
Serving Size / Yield
4 servings
Ingredients
- 2 Tbs. butter
- 1 med. onion, thinly sliced
- 4 lg. carrots, peeled and thinly sliced
- 1 qt. chicken stock
- 1 tsp. salt
- pepper, to taste
- 1 C. whipping cream
Directions
Heat butter in saucepan and simmer onions for three minutes. Add carrots and simmer 3 more minutes. Add stock and salt and simmer for 20 minutes. Remove from heat and allow to cool. Process in a food processor or blender thoroughly until mixture becomes a very fine puree. Strain through a fine to medium sieve (you will lose at least 1/3 of the initial volume by doing so). Return soup to saucepan, bring to a boil, and reduce heat. Add cream. Do not allow to boil again once cream has been added. Serve, garnished with croutons and parsley.
