Puree of Carrot SoupUser Submitted Recipe
1 pound carrots
1 large yellow onion
4 Idaho-type small red potatoes
4 tablespoons butter
1 1/2 cups water
Freshly cracked white pepper
1 1/2 cups milk, scalded
2 chicken bouillon cubes or 2 Tablespoons granules
3 triangles of Laughing Cow Cheese
1 cup Half & Half cream
1 Tablespoon chopped fresh chives
1 Tablespoon fresh parsley
Peel the carrots, onion, and potatoes. Cut into thick slices and put in heavy pan. Add the butter, water, and season with salt and pepper. Cover the pan and cook over moderate heat until all the vegetables are soft. Puree (including liquid) using the Cuisinart Stand Mixer blender attachment along with the Laughing Cow Cheese and return to the pan. Dissolve the bouillon in the scalded milk and stir this into the soup. Stir in the Half & Half and heat before serving. Do not boil.
To serve, ladle into bowl, sprinkle with the chives and parsley.