Carrot Soup Recipe
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 quart vegetable broth
- 1 quart water
- 2 pounds carrots, sliced 1/3-inch thick
- 6 large scallions, thinly sliced
- 2 teaspoons poppy seeds
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- kosher salt
- ground black pepper
In large pot, melt butter in 1 tablespoon of olive oil. Add onion, cover and cook over low heat. Stir occasionally until onion is soft. Add broth and water along with carrots and bring to a boil over high heat. Cover and simmer over low heat until carrot are tender (about 30 minutes). Continue...
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