Carrot and Walnut Soup
A refreshingly different soup that can be made with Shamrock Farms Heavy Cream or our 1% Lowfat Buttermilk.
Ingredients
- 1 cup Shamrock Farms Heavy Cream or Shamrock Farms 1% Lowfat Buttermilk
- 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 to taste
- 1/2 teaspoon ground nutmeg
Directions
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 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 in a processor or blender until smooth.
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.
