Cream of carrot soup

Cream of carrot soup

Potage crécy

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
30g butter
4 carrots, sliced
750ml chicken stock or water, heated
salt
generous pinch cayenne
6 tablespoons cream
1 onion, sliced
parsley, chopped, to garnish

Method

  1. Melt butter in saucepan, add carrots and onion and cook gently for about 10 minutes or until softened. Add 500 ml chicken stock or water and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
  2. Rub through a sieve or pureé in a blender. Return soup to pan and heat gently with remaining stock. Season with salt and cayenne, then swirl in cream. Sprinkle with chopped parsley before serving.
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