Carrot Soup with Potatoes and Cream Best Family Recipes

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Carrot Soup with Potatoes and Cream

"This is a circle of relatives favourite! We have it in any respect excursion dinners. The children love it, too!"

Ingredients :

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat bird broth
five carrots, peeled and sliced
three small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to flavor
1/4 cup heavy cream
eight sprigs parsley

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H10M

Melt the butter in a large pot over low warmness. When the butter starts offevolved to foam, upload the onion; prepare dinner until the onion begins to show translucent, 3 to 4 mins. Add the bird broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise warmness to medium-excessive and bring to a boil; reduce warmth once more to low and simmer until the potatoes are smooth, about half-hour.
Pour the soup right into a blender, filling the pitcher no more than midway. Securing the lid of the blender with a folded kitchen towel, start to mixture using some short pulses earlier than allowing to combo continually; puree in batches till easy. Divide into eight soup bowls; garnish each component with about 1/2 tablespoon heavy cream and a twig of parsley.

Notes :

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