Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g carrot (s)
- 0.75 liter ¾ vegetable stock
- 1 tablespoon butter
- 0.5 ½ cup sweet cream
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Scrape the carrots, cut into slices and simmer in the vegetable stock until they are very soft. Puree with the potato masher or hand blender.
- Brown the butter in the pan, deglaze with the cream and add to the soup.
- Season the soup to taste.
- Add the chopped parsley to the soup. Let rest for 5 minutes with the lid closed before serving.
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