Carrot Soup Puree
4 servings
30 minutes
Carrot cream soup is a true embodiment of French elegance in cuisine. Its delicate texture, velvety taste, and subtle aroma make it an ideal choice for a light lunch or dinner. Carrots add natural sweetness to the soup, complemented by butter for a harmonious flavor combination. This recipe originates from French cuisine, known for its refined cream soups that warm and comfort. Served with crispy croutons, the soup becomes a complete gastronomic delight. It is perfect as a standalone dish or as an elegant appetizer before the main meal. This soup is ideal for the autumn-winter season when warmth and coziness are desired in every spoonful.
1
Cut the washed and peeled carrots and onions into thin slices and simmer with melted butter.
- Carrot: 225 g
- Onion: 75 g
- Clarified butter (ghee): 20 g
2
When the carrots are soft, add salt, sugar, a few leaves of green parsley, and slices of peeled, washed, chopped potatoes. Pour in water, cover with a lid, and cook for 45-60 minutes on low heat.
- Salt: to taste
- Sugar: 10 g
- Fresh herbs: 1 bunch
- Potato: 300 g
3
Pass the vegetables through a sieve or grind them through a meat grinder, dilute with broth or stock, and boil well. Add butter and serve with croutons.
- Meat broth: 2 l
- Butter: 30 g
