Cream of Carrot-Potato Soup
Portions 6
IngredientsPreparation
  • 4 tablespoons [60 g] butter
  • 1 onion, chopped
  • 4 carrots, sliced
  • 1 celery stalk with leaves, chopped
  • 2 medium-size potatoes, peeled and diced
  • 2 parsley sprigs, minced
  • 5 cups [1.25 L] chicken broth
  • 1 cup [250 mL] heavy cream
  • Salt and pepper, to taste
  • Melt butter into a large casserole.
  • Add chopped onion, carrot slices and chopped celery.
  • Cook, stirring occasionally, for 10 to 15 minutes.
  • Stir in potato dices and minced parsley.
  • Pour in chicken broth.
  • Cook, partly covered, until potatoes are tender, for about 20 minutes.
  • Puree mixture into a blender or a food processor until smooth.
  • Pour mixture back into casserole.
  • Stir in cream; salt and pepper.
  • Reheat, without boiling.
  • Serve hot, or refrigerate and serve cold.