Carrot Puree Recipe
Carrot puree is a traditional soup made out of sliced carrots and an extensive variety of herbs. Just as the name predicts this recipe is for those who love thick soup. The creamy topping sprinkled with parsley can be the most wanted dish for your family. Why waste time? I am sure you can bring back your long lost friends through this recipe.
Ingredients
| Carrots | 1/2 Pound, sliced | |
| 1 rib celery, chopped | ||
| Chopped | 2 Cup (16 tbs) | |
| Bay leaf | 1/2 Inch | |
| Parsley sprigs | 6 | |
| Chicken stock | 6 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Nutmeg | 1/8 Teaspoon, freshly grated | |
| Pepper white | 1/4 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, freshly grated | |
| Brown sugar | 1/2 Teaspoon | |
| 1/2 cup coarsely grated carrot | ||
| Heavy cream | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Minced fresh parsley or mint | ||
| Croutons or toast rounds | ||
Directions
Cook sliced carrots, celery, leeks, bay leaf and parsley in 1 cup of the stock, covered, until very soft.
Remove bay leaf and puree, using more stock if needed.
Force through fine sieve, add rest of stock, half-and-half cream, butter and seasonings.
Heat, but do not boil.
Melt brown sugar in saucepan and cook, stirring, 3 to 4 minutes.
Add grated carrot and heavy cream, cover and cook 5 minutes, or until carrot is tender-crisp.
Add to hot soup, adjust seasonings, adding salt as needed, and sprinkle with parsley.
Pass the croutons.
Remove bay leaf and puree, using more stock if needed.
Force through fine sieve, add rest of stock, half-and-half cream, butter and seasonings.
Heat, but do not boil.
Melt brown sugar in saucepan and cook, stirring, 3 to 4 minutes.
Add grated carrot and heavy cream, cover and cook 5 minutes, or until carrot is tender-crisp.
Add to hot soup, adjust seasonings, adding salt as needed, and sprinkle with parsley.
Pass the croutons.
Chef
