Chestnut Carrot Soup

Elegant, especially as a first course for a holiday meal.

Ingredients

2 cups onion, chopped
4 celery stalks, chopped
4 pounds carrots, chopped
4 tablespoons GOLDEN BLOSSOM HONEY
3/4 cup unsweetened chestnut puree
6 cans (16 ounces each) vegetable stock
1/4 cup heavy cream

Directions

In a large pot, simmer onion and celery in 1/2 cup of water until tender. Add carrots, honey, chestnut puree, and vegetable stock. Simmer until carrots are tender, approximately 20 minutes. Transfer to blender in two batches and puree. Add cream and stir. Return to pot and cook on low heat until warm.

Serves: 10.


golden blossom honey product