Classic Cream Of Carrot Soup Recipe
Ingredients
| Chicken broth | 1 Can (10oz), condensed | |
| Carrots | 6 Medium, peeled | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 cup cream style | ||
| Cottage cheese | ||
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
Directions
Combine chicken broth, carrots, celery and onion in 3-quart saucepan.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until smooth.
Return mixture to saucepan.
Stir in milk, salt and pepper; heat through (do not boil).
Transfer mixture to tureen or serving bowl; dollop with yogurt.
Gently swirl yogurt into soup with spoon.
Sprinkle with croutons, if desired.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until smooth.
Return mixture to saucepan.
Stir in milk, salt and pepper; heat through (do not boil).
Transfer mixture to tureen or serving bowl; dollop with yogurt.
Gently swirl yogurt into soup with spoon.
Sprinkle with croutons, if desired.
Chef
