Canal House?s Carrot Soup
Servings: 6 servings
4 tablespoons butter
1 yellow onion, peeled and chopped
Salt and freshly ground black pepper
1 pound carrots, peeled and sliced
1 large russet potato, peeled and diced
Wide strips of peel from ½ lemon
2 bay leaves
6 cups chicken stock
1. Melt the butter in a large, heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, 8 to 10 minutes. Season with salt and pepper.
2. Add the carrot, potato, lemon peel, bay leaves and 5 cups of the chicken stock. Cover the pot and cook until the vegetables are very soft, 30 to 45 minutes.
3. Discard the bay leaves. Working in small batches, puree the soup in a blender or food processor until very smooth. Add some of the remaining 1 cup of stock if the soup is too thick. Season with salt and pepper. Serve hot or cold, garnished with a dollop of sour cream and finely chopped scallions or fresh chives, if you like.