Cream of Carrot Soup

Cooking & Recipes

… in which the lowly carrot proves to be star material.


4-6 servings.


8 carrots
2 stalks celery, chopped
1 bay leaf
3 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup heavy cream
1 egg yolk, beaten


Scrape the carrots and slice them. Combine with the celery, bay leaf, chicken broth, salt and pepper. Bring to a boil and simmer until the carrots are tender. Do not overcook. Remove the bay leaf.

Force the mixture through a food mill or puree in an electric blender. Return the mixture to the saucepan and bring to a boil. Remove from heat and add the heavy cream and egg yolk. Reheat but do not boil.

Preparation Method

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