Description
I planted way too many carrots in the garden this year - here's my answer to the excess rabbit food! (I sometimes add a chopped, peeled apple for a touch of sweetness!)
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Directions
Brown the bacon in a large pot; remove browned bacon with a slotted spoon.
Into the same pot with the bacon fat, add the diced onion, celery and sliced carrots and cook for 6-8 minutes until onions soften but are not browned. Add the minced garlic, salt and pepper and stir another minute.
Add 4 cups chicken broth and bring to a simmer. Partially cover and cook for 20-25 minutes or until the carrots have softened.
Puree the soup in a blender or use an immersion blender. Return soup to pot and stir in the cream and the milk. Season to taste with salt and pepper. Garnish with chopped fresh parsley.
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Ingredients
 6 strips bacon, chopped
1 large yellow onion, diced (about 2 cups)
1 celery stalk, diced (1/2 cup)
2 pounds carrots, peeled and sliced into 1/2 inch rounds
2 garlic cloves, minced
2 tsp. salt
1/8 tsp. ground pepper
4 cups chicken broth
1/2 cup milk
1/2 cup whipping cream
2 T. fresh parsley, for garnish
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