Velvety Carrot Soup
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Credit: Kathleen Sanderson, Chef; Blake Swihart, Chef, Foodservice Solutions, Chester Springs, Pa.
The National Culinary Review, April 2013
1 cup butter
7½ lbs. carrots, chopped
8 lbs. Pacific Northwest Canned Pear halves or slices in juice
2 qts. chicken broth
2 t. salt
1 t. ground pepper
2 cups sour cream
1 t. allspice
Method: In stockpot, melt butter. Add carrots; cook over medium heat until lightly browned. Add pears, juice, chicken broth, salt and pepper. Cover; cook until carrots are tender. Remove from heat. Transfer to food processor: process until smooth. Serve topped with dollop of sour cream and dusting of allspice.
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