Description
Blend the vegetables and cook soup in a Dutch oven.
Ingredients
- 2 pounds carrots, thinly sliced
- 1-1/4 cups chopped onion
- 1 cup sliced celery
- 1/4 cup butter, melted
- 3-1/3 cup chicken broth
- 2/3 cup half-and-half
Instructions
- Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes.
- Place half of mixture in an electric blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughly heated (do not boil).
- Makes about 7 cups.
