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Ingredients:
2 cups of unsalted butter 1/2 cup chopped onion 1 pound carrots (8 to 10) peeled and cut into 1-inch rounds 1 pound white potatoes (3 to 5) peeled and cut into 1-inch cubes 6 cups of chicken broth 1/2 teaspoon dried thyme 1 bay leaf 1 cup heavy cream 1/4 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 1/2 teaspoon sugar Salt and ground pepper 1 cup whole milk
Method:
1. Melt butter in a large soup pot. Add the onion and cook briefly, stirring. Add the carrots, potatoes and broth and bring to boil. Add the thyme and bay leaf, reduce heat, and simmer for 30 to 40 minutes, until carrots and potatoes are tender. 2. Put the mixture through a food mill and let it cool. 3. Put the soup in a blender and blend until smooth; this may have be done in two stages. If the soup is to be served hot, pour it into a pot, bring it to a boil, and add the remaining ingredients. Return to a boil and serve pipping hot. If it is to be served cold, add the remaining ingredients to the blended mixture, stir well, and adjust the seasoning. Pour the soup into a bowl and chill thoroughly. Serve cold.
2 cups of unsalted butter 1/2 cup chopped onion 1 pound carrots (8 to 10) peeled and cut into 1-inch rounds 1 pound white potatoes (3 to 5) peeled and cut into 1-inch cubes 6 cups of chicken broth 1/2 teaspoon dried thyme 1 bay leaf 1 cup heavy cream 1/4 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 1/2 teaspoon sugar Salt and ground pepper 1 cup whole milk
Method:
1. Melt butter in a large soup pot. Add the onion and cook briefly, stirring. Add the carrots, potatoes and broth and bring to boil. Add the thyme and bay leaf, reduce heat, and simmer for 30 to 40 minutes, until carrots and potatoes are tender. 2. Put the mixture through a food mill and let it cool. 3. Put the soup in a blender and blend until smooth; this may have be done in two stages. If the soup is to be served hot, pour it into a pot, bring it to a boil, and add the remaining ingredients. Return to a boil and serve pipping hot. If it is to be served cold, add the remaining ingredients to the blended mixture, stir well, and adjust the seasoning. Pour the soup into a bowl and chill thoroughly. Serve cold.
