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Carrot Soup

© JACQUES & COMPANY 2013

Strawberry Soup • Olympia Oyster Chowder • Sorrel Soup • Butternut Squash Soup • Sun Valley Hunter's Stew • Carrot Soup • Bouillabaisse Stock • Northwest Bouillabaisse • Aïoli Sauce

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Makes 4 - 6 servings

1 cup onion, chopped

2 tablespoons olive oil 

1 tablespoon fresh garlic, chopped

2.5 pounds fresh carrot, peeled and sliced

1 cup fresh Roma tomatoes, quartered

6 cups water

1 tablet chicken bouillon

1 cup whipping cream

In a large cooking pot, heat the olive oil and sauté the onion, and garlic until translucent.

Add the carrots, water, and chicken bouillon tablet to the onion mixture and simmer covered for 30 minutes until the carrots are very tender.

Drain the soup into a colander and purée the solids until smooth in a food processor or blender.  Return the carrot purée and broth to the cooking pot, add the whipping cream and simmer for 2 minutes. Add salt and pepper to taste.

Serve in your favorite soup bowls with a dollop of crème fraîche. 

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