Jacobson Cullunary Arts

Courtesy of Jacobson Culinary Arts Academy at Tarpon Springs High School • 1 cup onion finely chopped • 2 tablespoons butter or butter-oil • 4 1/2 cups diced spring carrots • 1 large potato, peeled, cubed • 2 cans vegetable broth or 1 cup vegetable broth powder • 3 cups heavy whipping creme • 3 teaspoons fresh parsley • 1/2 teaspoon salt, to taste • 1/8 teaspoon black pepper, to taste In a large stockpot, melt butter and sauté onion until soft and tender. Add carrots, potatoes, and vegetable broth. Cover and cook on medium heat 30 minutes or until veggies are very tender. Using a blender or immersion blender to puree the soup right in the pot. Return to heat and add heavy whipping creme, parsley, salt, and pepper. Cook over low heat until heated through. Serve the soup garnished with fresh parsley, chives, croutons, or a dollop of crème fresh. Enjoy!