Parsley soup with carrot garnish

Ingredients for 4 servings:

• 1 vegetable onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 bunch parsley, flat, finely chopped
• 2 tbsp butter
• 2 tbsp flour
• 500 g milk
• 200 g cream
• 300 ml vegetable stock
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 1 pinch of nutmeg powder
• 1 tbsp butter
• 2 carrots, grated
• 1 tbsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauté the onion, garlic, and 2/3 of the parsley in 2 tablespoons of butter. Then dust with flour and carefully add the milk and cream, stirring constantly. Slowly add the broth. Let the soup simmer for about 10 minutes, then puree with a hand blender until smooth. Season with salt, pepper, and nutmeg. Add a pinch of sugar. Roast 1 tablespoon of sugar and the carrot strips in 1 tablespoon of butter in a non-stick pan until lightly golden. Serve the soup in bowls and top with a few carrot strips, then sprinkle with some parsley.