in Eastern Europe, Soup Recipes

Pureed carrot soup

updated

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Ingredients for 4 servings:

  • 1 ½ liters vegetable broth
  • 1 kg carrot(s)
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • Sugar
  • Salt
  • Parsley

Instructions

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

from Romania, suitable for babies

Peel and finely chop the carrots and fry them briefly in 1 teaspoon of butter. Deglaze with the stock and simmer gently for 20 minutes over low heat. Strain the carrots, reserving the stock. Puree the carrots. Melt the remaining butter and sauté the flour in it until golden brown. Add the warm milk and stock and stir well to avoid lumps. Add the pureed vegetables and bring back to a boil. Season with salt and sugar and serve sprinkled with parsley. Serve with toast.

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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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