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Cold Carrot Soup
Serves 5 Cups |
Veggie forward and delicious.
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Ingredients:
| 5 carrots, peeled and diced |
| 3 cups peeled and diced baking potatoes |
| 1 1/2 cups chopped leeks |
| 32 oz. chicken broth |
| 1 tablespoon chicken soup base |
| 1 cup half and half |
| 1/2 teaspoon salt, plus more to taste |
| 1/4 teaspoon ground white pepper, plus more to taste |
Directions:
- Place carrots, potatoes, leeks, chicken broth and chicken soup base in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
- In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
- Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
- When ready to eat, season with more salt and pepper.
| Course: | Dinner, Lunch, Side, Soup |
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