Cream of Carrot Soup

This is a world-class soup.
  • 2 pounds carrots, thinly sliced
  • 1-1/4 cups chopped onion
  • 1 cup sliced celery
  • 1/4 cup butter, melted
  • 3-1/3 cup chicken broth
  • 2/3 cup half-and-half
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.

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