Pureed carrot soup with nutmeg (Master recipe for pureed vegetable soup) from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 02, 2019

    This is a great soup - easy to make, smooth texture, and a great combination of flavors. I've tried just about all the variations specified in the recipe (e.g, using white wine vs. sherry, shallots and/or leeks vs. onion) and they've all been good. Making a half-batch works fine. [Cross-post for Annual Edition/Magazine.]

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