Carrot Honey Soup

Servings: 3 liters
Source: The Culinary Vegetable Institute at The Chef’s Garden
Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold.
INGREDIENTS:
- 4 Tbsp butter, unsalted
- 1 leek, sliced
- Approximately 2 pounds (800g) orange carrots
- Honey to taste
- 1 bay leaf
- 2 quarts. (2 L) vegetable stock
- 2 cups (.5 L) heavy cream
- Salt to taste
DIRECTIONS:
Combine the butter, leeks, and carrots in a large sauce pot and cook, covered on medium heat, until soft.
Add the honey, bay leaf, vegetable stock, and cook an additional 14 minutes on a low simmer uncovered.
Transfer to a blender and process on high about 30 seconds until fully homogenized.
Pass through a fine mesh strainer and add heavy cream to taste, as needed, to round out the flavor of the soup.
Season with salt and honey to your preference
Loved everything about this!!!
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