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Potato and Carrot Cream Soup

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Potato and Carrot Cream Soup

The perfect potato and carrot cream soup recipe with a picture and simple step-by-step instructions.

  • 850 g Carrot
  • 1200 g Potato
  • 1500 ml Instant broth
  • 1 tbsp Chopped parsley
  • 100 g Coffee cream 10% fat
  • 1 Teaspoon (level) Black pepper from the mill
  • 1 Teaspoon (level) Freshly grated nutmeg
  • 0,5 tsp Ground garlic
  • 0,5 tsp Hot peppers hot
  • Salt
  1. Peel the carrots and potatoes. Cut the carrots into slices and the potatoes into cubes. Cook both ingredients in the broth until soft. Remove 4 skimmers from the vegetables. Mix the rest with the parsley, coffee cream, pepper, nutmeg, garlic and paprika until creamy and pulpy. Pack in the removed vegetables and bring to the boil while stirring regularly. Season with salt again and serve hot.
Dinner
European
potato and carrot cream soup

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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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