Carrot Soup
Ingredients
- 4 lge shallots (or 1 onion) finely chopped
- 45g unsalted butter
- 1.25kg carrots
- 1.75-2l chicken stock
- salt
- freshly ground black pepper
- (cayenne pepper - if you're adventurous!)
- 125ml whipping cream
- 2-3 tbsp chopped chervil/chives
Instructions
Sweat the shallots (onions) in the butter over a low heat. Scrape and dice carrots (coursely). Add them to the shallots and stir thoroughly. Continue to cook gently for 10 minutes, stirring from time to time. Add stock to barely cover carrots and simmer until tender (do not boil). Put through a mouli-legumes / blender, and thin further to taste, and season. Whip the cream until thick but not stiff. Season and add chopped chervil. Reheat soup, without boiling. Divide between bowls and float cream on top. Serves 6-8.
