Josiah Knight - Belgian Carrot Soup
Tender carrots and potatoes simmer in veggie/chicken stock, pureed for a creamy Belgian Carrot Soup. Served with a dollop of whipped cream. Serves 6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.josiahknight.com.
Ingredients
- 1/4 lb sweet butter
- or
- 1/2 cup olive oil
- 1 bunch belgian carrots
- 4 regular carrots
- 5 medium young potatoes
- 3 stalks celery
- 1 medium onion
- 1 1/2 cups veggie/chicken stock
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