CARROT SOUP WITH MASHED POTATOES

Steps:

• 1. In a large pot over medium-high heat, add butter. When it starts foaming, add onions and stir just enough to coat them with butter. Cover, reduce heat to medium-low and cook for 3 minutes
• 2. Add carrots, stir well, cover, increase the heat to medium and cook for 5 minutes. A couple minutes later, quickly stir well.
• 3. Add leftover mashed potatoes, combine them with the ingredients before pouring in the chicken broth. Add Herbes de Provence, rosemary, paprika, thyme and white pepper; stir well. Add bay leaf and bring the mixture to a boil, whisking often. Reduce heat to medium-low and simmer gently for 30 minutes, stirring occasionally.
• 4. When time is up, turn off the heat and let the mixture rest for 5 minutes. Remove the bay leaf and discard it. Using an immersion blender, process until the soup is smooth with no lumps in it; taste and adjust if necessary.
• 5. Portion soup in warm bowls and drizzle 1 tbsp. per bowl with heavy cream and garnish with a parsley
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=VAIa2B7ST6c