Petitchef

Potage de crecy - carrot soup

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
Carrots: 1/2 kg


Chicken stock: 2 cups


Butter: 1 tbsp

Pepper: 1/4 tsp

Cream: 2 tbsp

Salt to taste

Garlic: 2 to 3 cloves

Preparation

  • In a pan or soup pot melt the butter on medium heat and fry the chopped carrot, onion, potato and garlic.
  • Add the chicken stock to the pan and boil the vegetables in this.
  • Add pepper and mix well. Cook this for about 30 minutes with the lid on.
  • Remove from heat and allow it to cool. Pour this in a mixer and blend well.
  • The puree must be smooth without any lumps.
  • Pour it back in to the soup pot or pan. Mix the cream to the puree.
  • Serve hot in a soup bowl!
  • Add pepper powder while serving for extra flavour!





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