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Moms View Message Board: Cooking and Recipe Discussion: Soups/Stews: CREAM OF APPLE CARROT AND CARAWAY SOUP
8 oz. bacon 2 T. vegetable oil 1 ½ c. chopped leek, white only 1 lb. Granny Smith apples peeled cored and chopped 1 lb. carrots, peeled and coarsely chopped 6 c. chicken broth 2 c. heavy cream 2 T. caraway seeds 1 tsp. sugar ½ tsp. salt 1 tsp. fresh ground pepper In a heavy dutch oven, over medium high heat, cook bacon until light brown. Remove bacon and save. Add leek to drippings and cook until soft stirring frequently. Mix in chopped apples and carrots. Stirring for 3 minutes. Add broth. Cover and simmer until apples and carrots are very tender, 35 - 40 minutes. Puree soup in blender until smooth. Return to dutch oven. Simmer cream sugar and caraway seeds until reduced by half. Strain out seeds. Add cream to soup. Thin soup to desired consistency with more broth. Season with salt and pepper. Serve with crushed bacon on top. Serves 8.
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