Another good carrot recipe
Arthur and I went to holiday potluck this week. With all the vegetables I have I always make a dish that uses some of my veggies when I take a dish to a potluck. Since I had almost 6 pounds of carrots, this soup which uses 2 pounds of carrots seemed like a good choice.
Herbed Carrot Soup
4 slices uncooked bacon
1/4 c. butter
2 lbs. carrots, peeled and sliced
1 med. onion, peeled and thinly sliced
1 c. chopped celery
1/2 c. peeled and chopped turnip
1/2 c. flour
6 cups chicken stock
2 tablespoons chopped fresh parsley
1 bay leaf
1 tsp. thyme
1 1/2 c. half & half or milk
Salt and pepper to taste
Don't worry too much about how the vegetables are chopped since you're going to puree them anyway. If you find the bay leaf after cooking you can remove it. I forgot about it and it seemed to disappear when I pureed the soup.
Saute bacon until crisp and remove from pan. Add butter, carrots, onions, celery and turnips. Saute until onions are transparent (approximately 5 minutes). Add flour and continue cooking 2 minutes, stirring constantly. (Mixture will be quite dry.)
Add chicken stock gradually. Stir until smooth and bring to a boil. Reduce heat, add bay leaf and thyme and simmer covered, 15 minutes. Puree with an immersion blender or in a food processor in batches. Add 1/2 & 1/2, parsley, salt and pepper. Reheat soup if necessary and top with crumbled crisp bacon.
Herbed Carrot Soup
4 slices uncooked bacon
1/4 c. butter
2 lbs. carrots, peeled and sliced
1 med. onion, peeled and thinly sliced
1 c. chopped celery
1/2 c. peeled and chopped turnip
1/2 c. flour
6 cups chicken stock
2 tablespoons chopped fresh parsley
1 bay leaf
1 tsp. thyme
1 1/2 c. half & half or milk
Salt and pepper to taste
Don't worry too much about how the vegetables are chopped since you're going to puree them anyway. If you find the bay leaf after cooking you can remove it. I forgot about it and it seemed to disappear when I pureed the soup.
Saute bacon until crisp and remove from pan. Add butter, carrots, onions, celery and turnips. Saute until onions are transparent (approximately 5 minutes). Add flour and continue cooking 2 minutes, stirring constantly. (Mixture will be quite dry.)
Add chicken stock gradually. Stir until smooth and bring to a boil. Reduce heat, add bay leaf and thyme and simmer covered, 15 minutes. Puree with an immersion blender or in a food processor in batches. Add 1/2 & 1/2, parsley, salt and pepper. Reheat soup if necessary and top with crumbled crisp bacon.
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