Cream of Carrot Soup Flavored with Vanilla and Clove 
1 1/2 lbs. carrots, peeled and large diced Over medium heat, melt butter in a pot. Add carrots and season with salt and pepper. Sautee until carrots are soft, stirring often to avoid sticking and burning. Add chicken stock and season again. Bring to a boil. Reduce heat a bit and simmer about 30 minutes, or until carrots are very soft. In a food processor or blender, puree the soup. (If using a blender, cover the top with a kitchen towel for safety.) Return the soup to the pot and stir in cream. Add vanilla bean (or extract) and cloves. Simmer over a medium low heat 20 minutes. Remove vanilla bean and cloves, and taste soup for seasoning. Serve garnished with a bit of ground clove or more fresh pepper. Cross References: Original Source: |
