| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 8 | Servings | |
INGREDIENTS
| 4 | md | Carrots; Peeled And Chopped |
| 2 | md | Pears; Cored,, Peeled And Chopped |
| 1/2 | md | Onion; Chopped |
| 3/4 | Rib Celery; Chopped | |
| 2 | tb | All-Purpose Flour; Optional |
| 4 1/2 | c | Chicken Broth |
| 1 | tb | Minced Fresh Thyme |
| 1/2 | Bay Leaf | |
| 1/2 | Whole Cinnamon Stick | |
| Salt And Pepper; To Taste | ||
| 1/2 | c | Cream; Optional |
| 1 | tb | Butter; Optional |
INSTRUCTIONS
Place the carrot, pear, onion and celery in a medium saucepan, cover and cook over low heat until the onion is translucent. Stir in flour, if desired. Add chicken broth, thyme, bay leaf and cinnamon stick and bring to a boil. Reduce heat and simmer until carrots are just tender. Remove bay leaf and cinnamon stick. In 2 or 3 batches, puree the mixture in a blender or food processor until smooth. Return to sauce pan and season to taste. Stir in cream and butter if desired. Reheat and serve immediately. NOTES : Chef Jonathan Clarke was happy to share the recipe for his delicious Carrot and Pear Soup. A perfect starter for fall meals, Carrot and Pear Soup is quick and easy to put together. Clarke reminds us not to overcook this soup, as the flavor will deteriorate. Recipe by: Toulouse Restaurant, Portland, Oregon Posted to MC-Recipe Digest V1 #864 by LBotsko@aol.com on Oct 25, 1997
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