Ingredients
3/4 pounds
carrots, peeled and chopped (about 4 large)
2 apples, peeled
and chopped (about 3/4 lb)
1 small yellow
onion, chopped
1 cups cream
3/4 cups chicken stock
2/3 cups apple
cider
1 fresh thyme
sprigs
1/2 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
Directions:
Bring all ingredients
to a boil in a pot over medium-high heat; reduce heat to low, and simmer,
stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove
from heat, and cool 15 minutes.
Remove thyme
sprigs. Process soup, in batches, in a blender or food processor until smooth.
(For a thinner soup, stir in more broth, 1 T at a time.)
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