Chilled Carrot Soup with Parsley and Chives
This smooth blend of carrots and chicken stock takes just minutes to make and keeps in the refrigerator for several days. On the evening it's to be served, blend in cream or, if you like a more tangy version, use part cream and part yogurt, buttermilk or sour cream.
Servings: 8 to 10
Ingredients:
-
3 cups (750 mL) sliced carrots
2 cups (500 mL) coarsely chopped onions
6 cups (1.5 L) chicken stock
1-3/4 cups (425 mL) (approx) light or whipping cream
1/3 cup (75 mL) finely chopped fresh parsley
1/3 cup (75 mL) finely chopped fresh chives
Salt and freshly ground pepper
Preparation:
In large saucepan, combine carrots onions and chicken stock. Bring to boil; cover, reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat, let cool and puree in food processor, blender or press through sieve. Refrigerate until serving time.
Before serving, blend in cream, parsley, chives, and salt and pepper to taste. Serve in chilled bowls or glasses, swirling extra cream into each serving, if desired.
Additional Information
Tags:
Soups and Stocks; Vegetables; Cheese/Other Dairy; Boil/Simmer; Freeze or Refrigerate; Make-Ahead;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »