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Creamy Carrot Soup

17

It’s snowing! Today is the perfect day for my creamy carrot soup topped off with a dollop of crème fraiche, crumbled bacon and chopped chive.

Creamy Carrot Soup

  • 4 Slices bacon
  • 2 Scallion, ends removed
  • 2 Shallots, chopped
  • 2 Pounds carrots, peeled
  • 1 Yukon gold potato, peeled and diced
  • 8 Cups chicken stock
  • 1 ½ Teaspoons Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • ¼ Teaspoon ground ginger (optional)
  • Crème Fraiche for garnish
  • Chopped chives for garnish

To Prepare the Soup

In a heavy stock pot, fry the bacon until crispy.

Transfer bacon to a paper towel and reserve for later.

Add the scallion and shallot to the pot with the bacon fat and sauté until translucent.

Add the carrots, potato, salt and pepper and ginger and sauté for 2-3 minutes.

Add chicken stock and bring to a boil.

Cover the pot, turn the heat down to a simmer, and cook for one hour.

Working in batches, puree the soup in a standing blender (or with a hand-held immersion blender).

Return the soup to the pot and taste for seasoning.

Ladle soup into bowls and dollop with crème fraiche, crumbled bacon and chopped chive.

The Elegant Occasion Note:  If the soup is too thick, slowly add more chicken stock.

This soup can be made up to 3 days ahead of time, and it can be frozen for up to one month.

This soup is great with crusty, sourdough bread.

The Elegant Occasion Wine Pairing: Sauvignon Blanc or Fume Blanc

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