8 servings, about 1 cup each
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium white onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon fresh thyme or parsley, chopped
1 cup white wine
5 cups carrots, chopped
2 cups water
4 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
freshly ground pepper to taste
- Heat butter and oil in a heavy-bottomed pot over medium heat until the butter melts. Add onion and celery and cook, stirring occasionally until softened, 4 to 6 minutes. Add garlic and thyme and continue to cook for 1 minute, then add wine and reduce for 5 minutes.
- Stir in carrots. Add water and broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
- Puree the soup in batches in a food processor until smooth. Return to a clean heavy- bottomed pot, add cream and cook until it starts to bubble. Add salt and pepper, then serve hot.
This recipe was created by Chef Berlin Lillard.