Cream of Carrot Soup
This is a world-class soup.
- Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes.
- Place half of mixture in an electric blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughly heated (do not boil).
- Makes about 7 cups.
Recipe editor Patricia Mitchell