Heat the oil in a 12-inch skillet over medium-high heat. Add the carrots and season as desired. Cook for 8 minutes or until the carrots are lightly browned and tender-crisp, stirring occasionally. Add the onion and garlic and season as desired. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.Heat the butter in a 4-quart saucepan over medium heat until melted. Add the flour and cook and stir for 1 minute. Gradually stir in the broth and the heavy cream. Increase the heat to medium-high. Cook and stir for 5 minutes or until the mixture boils and thickens.Add the vegetable mixture to the saucepan. Using an immersion blender, blend until the mixture is smooth. Season to taste.
1 tablespoon olive oil1 pound baby-cut carrots, sliced1 medium onion, cut in half and thinly sliced (about 1/2 cup)1 clove garlic2 tablespoons butter2 tablespoons all-purpose flour3 cups Swanson® Chicken Broth0.333 cup heavy cream
Here's a tasty use for leftover turkey...t...
If you love restaurant ramen noodle soup, ...
Bittersweet chocolate and sweet raspberry ...
Depend on the convenience of puff pastry s...