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Carrot Soup with Blue Cheese Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Carrot Soup with Blue Cheese Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 1/2 Vidalia onion, roughly chopped
  • 2 celery stalks, chopped
  • 4 Tablespoons butter
  • 4 cups vegetable stock
  • 1 lg potato, peeled and diced
  • 1 cup lettuce, chopped
  • 1 lb carrots, peeled and chopped
  • 1/2 cup heavy cream, can omit
  • 4 oz blue cheese, crumbled

Preparation

In a soup pot over medium heat, melt the butter and saute the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and puree. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

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Preparation

In a soup pot over medium heat, melt the butter and saute the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and puree. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product