Cream of Carrot Soup (Potage Lorraine) – a delicious recipe with carrots, onion, stalks of celery, butter, white beans, chicken. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
2
Melt the butter in a good-sized stockpot and add the vegetables.
3
Stir and heat in the butter until they are well coated.
4
Add the beans and stir well.
5
Bring the stock to boil in a separate pan and add to the vegetables and beans.
6
Cover and simmer, stirring occasionally, for one hour or more.
7
Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
8
Return to the rinsed-out stockpot and bring to a slow boil.
9
Add cream slowly.
10
Serve immediately, with a pat of butter in each soup plate.
1179
kcal
Calories
59
g
Fat
40
g
Carbs
121
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 medium-sized carrots, 1 medium-sized yellow onion, 3 stalks of celery, 1 stick (4 ounces) of unsweetened butter, and more.
Yes, Cream of Carrot Soup (Potage Lorraine) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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