Cream of Carrot Soup (Potage Lorraine)
Updated Nov. 15, 2022
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 9medium-sized carrots
- 1medium-sized yellow onion
- 3stalks of celery
- 1stick (4 ounces) of unsweetened butter
- ¾cup dried white beans, preferably little haricot beans
- 6cups chicken or veal stock
- 1cup milk or light cream
Nutritional analysis per serving (6 servings)
332 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 7 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
- Step 2
Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
- Step 3
Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
- Step 4
Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
- Step 5
Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
- Step 6
Serve immediately, with a pat of butter in each soup plate.
- Garnish soup, if desired, with a little chopped parsley or chopped dill.
Private Notes
Comments
As written, this is a pretty spare list of ingredients. I used a 14.5 oz can of white beans, drained and rinsed, in place of dried beans. I added three cloves of garlic, a teaspoon of dried thyme, and a half teaspoon of Basque pepper. I pureed the soup easily with an immersion blender. The cup of cream was overkill, as would have been the tablespoon of butter in the bowl. The consensus at the table was leave out the cream and serve with grated Gruyere or Comte to be passed at the table.
As written, this is a pretty spare list of ingredients. I used a 14.5 oz can of white beans, drained and rinsed, in place of dried beans. I added three cloves of garlic, a teaspoon of dried thyme, and a half teaspoon of Basque pepper. I pureed the soup easily with an immersion blender. The cup of cream was overkill, as would have been the tablespoon of butter in the bowl. The consensus at the table was leave out the cream and serve with grated Gruyere or Comte to be passed at the table.