Location: My Tiny Kitchen

Soup is a popular item in Cantonese food. When I was small, my mom would make a big pot of soup every few days. Cantonese soups are usually made by simmering a pile of meat and vegetables over a long period of time. My mom is always proud of her soups; she always tells me that good soups are made with the best ingredients that you can find.

Grew up drinking my mom’s soups has made me a soup snob. I believe that home made soups taste best. To be accurate, I believe that only home made soups taste good. Nowadays with everyone wanting to eat healthy, many soup companies have given its canned soups the health spin. Although putting labels such as “low sodium”, “low fat”, “no MSG”, “no artificial flavours” on the can might make canned soups more appealing, I still prefer to cook my own soups using good ingredients, like how my mom has made hers.

This recipe serves 4 people and you will need:

- 8 carrots
- 1/2 of an onion
- 2 celery sticks
- 5 cups of unsalted chicken stock
- 1/3 cup of heavy cream or cream that contains at least 33% of milk fat
- 1/4 cup of plain yogurt (optional)

1. Peel the carrots and cut them into slices that are 1/4” thick.
2. Slice the celery.
3. Dice the onion.

4. Add 2 tbsp of olive in a heated stock pot. Saute carrots, celery and onion for 2 minutes.
5. Add chicken stock and bring the stock to a boil. Reduce the heat and bring the liquid down to a simmer. Simmer until the carrots are soft and tender, about 40 minutes.
6. Using a blender, puree the soup.

7. Pass the puree through a sieve into a large bowl. Using the back of a spatula, press the puree through the sieve. The more puree you press through the sieve, the thicker the soup will become. I like my soup to be thick enough to coat the spoon and to do so, I passed most of the carrot puree through the sieve and left about 1/2 cup of puree in the sieve.
8. Pour the soup back into the stock pot. Add the cream and bring the soup to a boil. Add salt to taste (I don’t like my soup tasting salty so I added only 1 tsp of salt).
9. To serve, put a dollop of yogurt in the soup and garnish with parsley.