Wednesday, February 3, 2016

Creamed Carrot Soup

creamed carrot soup jars

1/4 cup butter
2-3 celery stalks
1 onion
1 quart chicken stock
16 oz frozen carrot
salt

Melt the butter in a large saucepan over low heat as you coarsely chop the celery and onions. Turn up the heat to medium-high and saute the chopped celery and onions until softened, about five minutes. Add the broth and bring to a strong simmer, about five minutes. Add the carrot and about a teaspoon of salt, and bring back to a strong simmer. Simmer until the carrot is tender, about ten minutes.

Puree the soup with whatever you have, like a food processor or a blender will work. What I have is the Cuisinart SmartStick Hand Blender, which is awesome and as easy to wash as a spoon.

I divide up the soup between 4-5 jars for the week's lunches.

To serve, I pour the jar into a bowl, top with pan-roasted chicken breast, and reheat in the microwave.

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