Ingredients
8
8 servings
- •2 tablespoons butter
- •1 Spanish onion, chopped
- •6 cups reduced-fat chicken broth
- •5 carrots, peeled and sliced
- •3 small potatoes, peeled and sliced
- •1 teaspoon herbes de Provence
- •1 pinch dried thyme
- •1 bay leaf
- •salt and pepper to taste
- •0.25 cup heavy cream
- •8 sprigs parsley
Instructions
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutritional Facts
Per 8 servings
- Calories: 148
- Carbohydrate: 20g
- Fat: 7g
- Fiber: 4g
- Protein: 4g
- Sugar: 4g
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