Cream Of Carrot Soup With Brandy And Chervil Recipe
Summary
Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 1 pound chicken wings, sectioned | ||
| All purpose flour | 1 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Shallots | 3 Large, chopped | |
| Carrots | 1 pound, chopped | |
| Brandy | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Chervil | 1 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
Directions
1. Toss the chicken wings with the flour. In a large saucepan or flameproof casserole, melt the butter over high heat. Add the chicken wings and cook, stirring occasionally, until the chicken is browned, about 6 minutes.
2. Add the shallots and cook until softened and fragrant, about 2 minutes. Add the carrots, brandy and wine and cook over high heat for 1 minute. Add 2 1/2 cups of water, return to a boil and reduce the heat to low. Cover and simmer until the carrots are very tender, about 45 minutes. Remove from the heat.
3. With a slotted spoon, remove and discard the chicken pieces. Stir in 1 cup of the chervil. Puree the soup in batches in a blender or food processor until very smooth. Return to the pan, stir in the cream and season with the salt and pepper . Divide the soup among 4 bowls garnish each with the remaining chopped chervil and serve at once.
2. Add the shallots and cook until softened and fragrant, about 2 minutes. Add the carrots, brandy and wine and cook over high heat for 1 minute. Add 2 1/2 cups of water, return to a boil and reduce the heat to low. Cover and simmer until the carrots are very tender, about 45 minutes. Remove from the heat.
3. With a slotted spoon, remove and discard the chicken pieces. Stir in 1 cup of the chervil. Puree the soup in batches in a blender or food processor until very smooth. Return to the pan, stir in the cream and season with the salt and pepper . Divide the soup among 4 bowls garnish each with the remaining chopped chervil and serve at once.
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