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PrintCARROT SOUP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Saute the carrots in half the butter, then add enough water to cover.
- Season with the salt and pepper, add the sugar and simmer gently until the carrots are soft.
- Allow to cool, then put through a blender with the liquid.
- Now combine the carrot puree and the broth and simmer on a low heat until the puree dissolves into the stock.
- Melt the remaining butter in a small pan add the flour and stir it in milk.
- When this mixture thickens, take the pan off the heat and add the egg yolks, beat it well.
- Add this mixture to the basic soup, mix well and return to the stove.
- Simmer on a low heat - the yolks will curdle if it boils-then serve.
INGREDIENTS
- 1 kg carrots, scraped and sliced thinly
- 75 grams butter
- Salt and pepper
- 1 teaspoon sugar
- 1.2 litres homemade chicken stock, strained
- 25 grams plain flour
- 250 ml milk
- 2 egg yolks
- Finely chopped parsley, to garnish
9 comments for “Carrot Soup”
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