Carrot Soup (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 onion, chopped |
1 tablespoon chopped garlic |
2 apples, peeled, cored, and diced |
4 carrots, peeled and cut into 1/4-inch pieces |
1 cup white wine |
1 quart chicken stock |
1 teaspoon cumin |
salt and freshly ground black pepper |
chopped chives, as garnish |
Directions:
1. Melt butter in a medium saucepan. Add onion and garlic and saute until softened, about 4 minutes. Add apple and carrots and saute for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. Garnish with chives and serve.
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