I have made this soup many times and everyone seems to enjoy it. I have not served it cold.
- 4 tablespoons butter
- 1 onion, chopped
- 6 carrots, sliced
- 1 stalkcelery with leaves, chopped
- 2 medium potatoes, peeled and diced
- 2 sprigs parsley
- 5 cups chicken broth
- 1 cup half and half (or heavy cream)
- salt, pepper
Melt the butter in a large pot, add the onion, carrots, and celery, and cook for 10-15 minutes, stirring from time to time. Add the potatoes and parsley and stir until coated. Stir in the stock and cook, partially covered until the potatoes are tender, about 20 minutes. Put through strainer or puree in a blender or food processor. Return to the pot, stir in the cream, add salt and pepper to taste, and reheat without boiling. Serve hot or cold.
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Source: Fanny Farmer Cookbook
Submitted By: Marie Corina
Cream of Carrot Soup