Cream of Carrot soup with Tortilla Cheese Crackers
The texture of this carrot soup is obtained by adding a large amount of milk with the broth. A potato is also added, which thickens the soup as it cooks.
Ingredients
- 1 onion, chopped
- 4 cups (520 g) carrots, peeled and cut into rounds
- 2 tbsp butter
- 1 large potato, peeled and cubed
- 3 cups (750 ml) milk
- 2 cups (500 ml) chicken broth
- 2 soft wheat tortillas, each about 7 inches (18 cm) in diameter 1 tbsp butter, melted
- 1 tbsp butter, melted
- 1/4 cup (25 g) gouda or Swiss-style cheese, finely grated
Instructions
- In a large pot over medium-high heat, soften the onion and carrots in the butter. Add the potato, milk and broth. Bring to a boil. Simmer for 25 minutes or until the vegetables are very tender. Season with salt and pepper.
- In a blender, purée the soup until smooth. Adjust the seasoning.
The texture of this carrot soup is obtained by adding a large amount of milk with the broth. A potato is also added, which thickens the soup as it cooks.