Carrot Soup with Potatoes and Cream recipe
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Ingredients
- 2 tablespoons butter 1 Spanish onion, chopped 6 cups reduced-fat chicken broth 5 carrots, peeled and sliced 3 small potatoes, peeled and sliced 1 teaspoon herbes de Provence 1 pinch dried thyme 1 bay leaf salt and pepper to taste ¼ cup heavy cream 8 sprigs parsley
Nutrition Info
- 148 caloriescarbohydrate: 19.7 gcholesterol: 22.3 mgfat: 6.5 gfiber: 3.9 gprotein: 3.8 gsaturatedFat: 3.6 gservingSize: -sodium: 929 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Carrot Soup with Potatoes and Cream
Directions
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Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion, cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf, season with salt and pepper. Raise heat to medium-high and bring to a boil, reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually, puree in batches until smooth. Divide into eight soup bowls, garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.