Lean Bacon Carrot Soup Recipe
Carrot Soup is simply irresistible. Try this amazingly delicious Carrot Soup; I am sure you will always tempt to prepare this for every party!
Ingredients
| 1/4 pound lean bacon, cut in small pieces | ||
| Onion | 1 Medium, finely chopped | |
| Water | 6 Cup (16 tbs) | |
| Stalk celery | 1 , chopped | |
| Carrots | 1/2 pound, peeled | |
| Potatoes | 1/2 pound, peeled | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Sugar | 1 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Milk cream | 1/2 Cup (16 tbs) | |
| 1 tablespoon finely chopped chervil or parsley | ||
| 2 slices white bread, crusts removed | ||
| Butter | 2 Tablespoon | |
Directions
Fry the bacon until the fat is rendered.
Remove the bacon and discard all but 1 tablespoon bacon fat.
Add the onion and saute 5 minutes.
In a saucepan, bring the water to a boil.
Add the bacon, onion, celery, carrots, potatoes, salt, pepper, sugar, mace, thyme and bay leaf.
Simmer, covered, for 1 hour.
Puree the soup in a blender and pour it through a sieve back into the saucepan.
Add the cream and chervil and heat the soup but do not boil.
Cut the slices of bread in quarters diagonally and saute in the butter until golden brown on both sides.
Float the bread triangles on individual servings of soup.
Remove the bacon and discard all but 1 tablespoon bacon fat.
Add the onion and saute 5 minutes.
In a saucepan, bring the water to a boil.
Add the bacon, onion, celery, carrots, potatoes, salt, pepper, sugar, mace, thyme and bay leaf.
Simmer, covered, for 1 hour.
Puree the soup in a blender and pour it through a sieve back into the saucepan.
Add the cream and chervil and heat the soup but do not boil.
Cut the slices of bread in quarters diagonally and saute in the butter until golden brown on both sides.
Float the bread triangles on individual servings of soup.
Chef
