Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Cream of Carrot Soup with Mint Butter
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Prep Time |
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20 minutes |
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Cook Time |
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45 minutes |
| Serves 8 |
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4
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tbsp unsalted butter softened
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1
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tbsp mint finely minced
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4
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tbsp butter
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1
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medium onion minced
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1 1/2
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lb carrots peeled and thinly sliced on the bias
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7
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cup unsalted chicken stock preferably homemade
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1/2
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cup cream (optional)
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salt (to taste)
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freshly ground black pepper (to taste)
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Mint Butter:
In a small bowl, combine the butter and mint using a fork. Refrigerate, covered, until ready to use.
Soup:
Place a large stockpot over medium heat until hot. Add butter (or olive oil). When melted add the onions. Cook for at least 10 minutes, or until fragrant and translucent.
Stir in carrots, cover and reduce heat to low and cook for 15 minutes. Add stock and bring to a boil. Reduce heat to low and simmer until carrots are very tender.
In small batches, puree soup in a blender. Season to taste. If using, add cream or half and half. The consistency of the finished soup should be similar to heavy cream.
Serve in warm bowls and garnish with a dollop of the Mint Butter, about 1 teaspoon.