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Cream of Carrot Soup Flavored with Vanilla and Clove
by Joncarl Lachman
Magazine Issue: U.S. Vol. 5.3
Cream of Carrot Soup Flavored with Vanilla and Clove

1 1/2 lbs. carrots, peeled and large diced
5 cups chicken stock
1/4 cup heavy cream
2 T butter
1 vanilla bean, spit and scraped or 1 T vanilla extract
5 whole cloves
Salt
Freshly ground black pepper

Over medium heat, melt butter in a pot. Add carrots and season with salt and pepper. Sautee until carrots are soft, stirring often to avoid sticking and burning. Add chicken stock and season again. Bring to a boil. Reduce heat a bit and simmer about 30 minutes, or until carrots are very soft.

In a food processor or blender, puree the soup. (If using a blender, cover the top with a kitchen towel for safety.) Return the soup to the pot and stir in cream. Add vanilla bean (or extract) and cloves. Simmer over a medium low heat 20 minutes. Remove vanilla bean and cloves, and taste soup for seasoning.

Serve garnished with a bit of ground clove or more fresh pepper.

Cross References:
Seared Salmon on Summer Risotto Cake
Mediterranean Spice Crusted Salmon
Bananas in a Jack Daniel's Sauce with Vanilla Ice Cream

Original Source:
Joncarl's Corner

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