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Carrot and Walnut Soup

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes 6 servings
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 sauté for 2 minutes. Stir in the walnuts and sauté 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Soup's On: Fall Warmth
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 288
Fat. Total: 25g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 142mg
% Cal. from Fat: 78%
Cholesterol: 65mg
Protein: 7g
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