Carrot Soup

Name: Carrot Soup
Ingredients: 6 tablespoons butter; 3 pounds carrots, diced; 3 Idaho potatoes, diced; 2 large onions, diced; 2 teaspoons sugar; 12 cups chicken stock; Coarse salt and freshly ground pepper to taste; 1/2 cup finely chopped parsley

8 ingredients

7 steps

Ingredients

6 tablespoons butter
3 pounds carrots, diced
3 Idaho potatoes, diced
2 large onions, diced
2 teaspoons sugar
12 cups chicken stock
Coarse salt and freshly ground pepper to taste
1/2 cup finely chopped parsley

Directions

1

In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
2

Add the sugar, stock, salt and pepper.
3

Simmer gently until the vegetables are soft.
4

Puree in a blender, but not too fine.
5

Correct seasoning.
6

Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
7

Serve the soup in warm bowls.