Tuesday, January 11, 2011

Carrot Soup for the Soul

  • 6 carrots, chopped
  • 3 cups chicken stock
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons salt
  • 1/2 heavy cream
  1. 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.
  2. 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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