I recently played around in the test kitchen and created this amazingly perfect for the fall soup recipe.
Prep time: approx. 30 mins.
Cook time: 1 hour
Here's what you'll need:
2 Tbs. olive oil
2 Tbs. butter
2 medium onions (chopped)
6 cloves of garlic (minced)
4 stalks of celery (chopped)
3 Tbs. fresh parsley (chopped)
5 pounds of carrots (chopped)
8 cups of chicken stock
Salt and pepper
1 1/2 cups heavy whipping cream (optional)
Pepitas (pumpkin seeds for garnish - also optional)
7-quart stockpot
Blender ( I use a food processor for chopping and an immersion blender)
Directions:
Add butter and olive oil to a large stockpot, once butter is melted, add in the onions, garlic, celery, and parsley and cook on medium to low heat until soft and fragrant.
Add in the carrots and stock, cook on medium heat for about 20-25 minutes, add in salt and pepper to taste and then reduce the heat until the soup thickens for about 20 minutes.
Remove the stockpot from the heat and blend (I use an immersion blender). Be CAREFUL when blending hot liquids. Stir in 1 cup cream (save 1/2 cup for garnishing).
Garnish individual servings with a drizzle of cream and a dollop of pumpkin seeds, serve and enjoy!
