WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 10
Cooking Time: 20
1 tbsp olive oil
1 large brown onion, halved, diced
1 kg carrot, peeled, roughly chopped
1 L (4 cups) Campbell’s Real Stock - Chicken
1/2 cup thickened cream
Salt and freshly ground black pepper
Chopped chives, to garnish
1. Heat oil in a medium sized saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes, or until soft. Add carrots and Campbell’s Real Stock and bring to the boil. Reduce heat to medium and simmer, uncovered for 12-15 minutes or until carrots are tender. Set aside for 5 minutes to cool.
2. Blend soup in batches, until smooth. Return to saucepan and add cream, cook for 5 minutes or until heated through. Season with salt and pepper and garnish with chives.