Cold Cream Of Carrot Soup Recipe
Ingredients
| Onion | 1 Medium, quartered | |
| Butter | 3 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| 1/2 tsp. dill seed or 1 tsp. fresh dill | ||
| Carrots | 2 Pound | |
| Chicken stock | 5 Cup (16 tbs) | |
| Nutmeg | ||
| 1 1/2 to 2 cups cream, heavy is best | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Using the steel knife in the work bowl, process onion until coarsely chopped.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Chill thoroughly.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Chill thoroughly.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.
Chef
