Cream of Carrot Soup Recipe
Ingredients
| Young carrots 500 g | ||
| Chicken stock or water and chicken stock cubes 1.25 litres | ||
| Garlic | 3 Clove (5gm), crushed | |
| Cream | 155 Milliliter | |
| Finely chopped parsley for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Buy very young carrots with smooth skins.
Cut off carrot tops if green and remove any rough bumps on skin.
Wash carrots well but do not scrape as the skin gives both colour and flavour to the soup.
Slice carrots 1 cm (1/2-inch) thick, place in a large saucepan with chicken stock, bring to the boil, reduce heat and simmer 20 minutes.
Cool.
Add garlic and rub soup through a sieve or puree in an electric blender.
Reheat.
Stir a cup of warm soup into cream and combine with remaining soup.
Bring to simmering point.
Avoid boiling as cream may curdle.
Add salt and pepper to taste.
Serve hot, sprinkled with chopped parsley.
Cut off carrot tops if green and remove any rough bumps on skin.
Wash carrots well but do not scrape as the skin gives both colour and flavour to the soup.
Slice carrots 1 cm (1/2-inch) thick, place in a large saucepan with chicken stock, bring to the boil, reduce heat and simmer 20 minutes.
Cool.
Add garlic and rub soup through a sieve or puree in an electric blender.
Reheat.
Stir a cup of warm soup into cream and combine with remaining soup.
Bring to simmering point.
Avoid boiling as cream may curdle.
Add salt and pepper to taste.
Serve hot, sprinkled with chopped parsley.
Chef
