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The Moyers' Carrot Soup Recipe

   
 

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     The Moyers' Carrot Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 stick of butter
3 green onions
8-12 cups chicken stock or bouillion
5 large carrots
2 medium potatoes
2 cups heavy cream
1/2 cup cooking sherry
1 tsp salt
1/2 tsp pepper
 

Instructions
Chop green onions into small pieces and saute in the stick of butter. When well softened and almost caramelized, add the chicken stock along with the carrots and potatoes. Simmer for about 1-1/2 hour (or until the vegetables are soft enough to puree). Strain the vegetables reserving the liquid, and puree in a blender with enough of the chicken stock to easily liquify easily. Return the pureed vegetables to the pot and add the cream, salt and pepper. Cook on a relatively low temperature so you don't scald the cream. When the soup is steaming, add the sherry ... it's ready.


Originally Submitted
2/20/2013





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