Recipe courtesy of Bob Blumer
Episode: Winter Warm up
Save Recipe Print
Total:
1 hr 16 min
Prep:
25 min
Inactive:
1 min
Cook:
50 min
Yield:
4 servings, with plenty of lef
Level:
Easy

Ingredients

Directions

In a large pot, bring stock to a boil.

While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).

In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.

Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.

Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.

Add salt and pepper.

To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Carrot-Thyme Soup with Cream

Recipe courtesy of Ree Drummond

Carrot Soup

Recipe courtesy of Michele Urvater

Carrot Soup

Recipe courtesy of Michele Urvater

Carrot Soup

Recipe courtesy of Family Circle Magazine

Carrot Soup

Recipe courtesy of Food Network Kitchen

Carrot and Carrot Juice Soup

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories