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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 2 Tbsp. butter
- 3 carrots (about 1/2 lb.), sliced
- 1 small onion, chopped
- 2 (14 1/2 oz.) cans vegetable or chicken broth
- 1/4 tsp. dried tarragon
- 1/4 tsp. pepper
- 1/2 c. heavy cream
Method
- In large saucepan, over medium-high heat, melt butter.
- Add carrots and onions.
- Cook until onions soften, about 5 minutes. Add broth, tarragon and pepper; bring to a boil.
- Reduce heat and simmer until carrots are tender, about 5 minutes.