- 2 tablespoons unsalted butter
- 1 pound carrots, peeled and cut into 1/2-inch lengths
- 1/4 cup chopped onions
- 1/2 cup chopped walnuts, plus extra as garnish
- 3 1/2 cups chicken stock
- Salt and freshly ground black pepper
- Pinch of ground nutmeg
- 1 cup heavy cream or buttermilk
In a large saucepan, melt the butter over moderate heat. Add the carrots and onion and saute for 2 minutes. Stir in the walnuts and saute for 1 minute.
Add 2 cups of the chicken stock and bring to a boil. Add a pinch of salt, pepper and nutmeg; reduce the heat and simmer for 45 minutes, until the carrots are very tender.
Puree the soup until smooth in a processor or blender.
Return the soup to the pan and stir in the remaining 1 1/2 cups of chicken stock and the heavy cream or buttermilk. Cook, stirring, until heated through. Season with salt and pepper to taste.
Garnish with chopped walnuts.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
288 calories; 25g total fat; 65mg cholesterol; 142mg sodium; 11g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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