CHEF’S CORNER: Carrot Soup

Carrot Soup

Serves 4

1 Idaho potato, peeled and sliced thin

2 Tbsp. butter

1 white onion, peeled and chopped fine

1½ lbs. carrots, peeled and sliced thin

1 garlic clove, crushed

4 cups chicken stock

¼ tsp. black pepper

¼ cup heavy cream

Salt to taste

Chives, as needed, for garnish

Method:

In a large soup pot or Dutch oven, melt the butter over mediumheat.

Cook the onions, carrots, potato and garlic in butter for fiveminutes.

Add the chicken stock and pepper and bring to a boil.

Turn the heat down until barely bubbling. Cover the pot and cookfor 30 minutes.

Remove soup from the heat and allow soup to cool enough so it canbe puréed in blender. Purée until smooth; once puréed return it toits pot.

Add the heavy cream and season with black pepper.

Heat the soup and serve.

Garnish with chives.

Vincent Tropepe is the chef/owner at Bistro St. Germain, 8303 ThirdAvenue.

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