carrot soup with potatoes and cream

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 spanish onion, chopped
• 6 cups reduced-fat chicken broth
• 5 carrots, peeled and sliced
• 3 small potatoes, peeled and sliced
• 1 teaspoon herbes de provence
• 1 pinch dried thyme
• 1 bay leaf
• salt and pepper to taste
• 1/4 cup heavy cream
• 8 sprigs parsley

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• melt the butter in a large pot over low heat. when the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. add the chicken broth, carrots, potatoes, herbes de provence, thyme, and bay leaf; season with salt and pepper. raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway. securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.