John Myers
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Carrot Cream Soup with Filler
The perfect carrot cream soup with filler recipe with a picture and simple step-by-step instructions.
- 5 piece Carrots
- 2 Onions
- 125 g Bacon
- 1,25 l Broth
- 1,25 l Cream
- Peel the carrots (that’s how I do it) and cut into rings. Dice the onions.
- Heat the oil in the saucepan and fry half the onions with the bacon in them. Take out, put aside. Catch the fat and pour it back into the saucepan.
- Roast the carrot slices in the frying fat, along with the remaining onions. Pour in the broth and cook for about 15 minutes until soft. I used Knorr water and bouillon.
- Puree the soft carrots in the broth, add a little cream, season with salt and pepper. Then add the fried bacon cubes to the soup and spread a little.
Serving
- Pour the soup onto a deep plate or bowl. Two slices of bread, one with liver and one with onion sausage, are enough.
Tip !!
- If you like, you can also add a few mint leaves.
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