Cream of Carrot Soup
As requested, Alex's Cream of Carrot Soup!
- Heavy Cream
- Olive Oil
- Salt and Pepper
- Bay Leaves
- Veggie Base
In olive oil, saute carrots, onion, celery, garlic, bay leaf, salt and pepper until fond (glazing) develops. Deglaze with water or veggie stock.
Fill vessel until veggies are covered and bring to a simmer. Cook until veggies are tender. Blend until smooth. Add warmed milk and cream until desired thickness. Adjust seasonings to tasted.