Carrot Soup for the Soul
- 6 carrots, chopped
- 3 cups chicken stock
- 3 cloves garlic, chopped
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- 1 1/2 teaspoons salt
- 1/2 heavy cream
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic,and salt . Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Finish with 1/2 cup whipping cream. Hot from the Kitchen at the Angel at Rose Hall your Eureka Springs vacation destination. I made this for dinner tonight. Yummy
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