Carrot Soup
Serves 41 Idaho potato, peeled and sliced thin2 Tbsp. butter1 white onion, peeled and chopped fine1½ lbs. carrots, peeled and sliced thin1 garlic clove, crushed4 cups chicken stock¼ tsp. black pepper¼ cup heavy creamSalt to tasteChives, as needed, for garnishMethod: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.Leave a Reply
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