in Soup Recipes

Carrot cream soup

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 large onions
  • 40 g butter or margarine
  • ¾ liter meat broth
  • Salt
  • Pepper, from the mill
  • 1 lemon(s), untreated
  • basil
  • Sugar
  • ⅛ liter whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the carrots and onions, leaving one whole. Sauté the vegetables in hot fat for five minutes. Pour in the broth. Season with salt and pepper and simmer over low heat for 25 minutes. Meanwhile, finely slice the remaining carrot and lemon zest. Blend the cooked vegetables with a hand blender. Season the soup with grated basil, lemon juice, and a little sugar. Stir in the unwhipped cream and top with the carrot and lemon strips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Carrot cream soup