Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium onion (s)
- 1 bunch chervil
- 1 bunch basil
- 1 bunch carrot (s)
- little salt water
- pepper
- 1 tablespoon butter or margarine
- 1 tablespoon flour
- 200 g whipped cream
- 1 teaspoon vegetable stock
- 4 slices Parma ham
- possibly chilli
- 600 ml water
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash the herbs and pluck the leaves off. Clean the carrots, leave a little green, peel and wash. Cover and sauté in a little boiling, slightly salted water for about 8 minutes.
- Sweat the onion in the hot fat. Add flour, sweat briefly. Stir in 600 ml of water, 100 g of cream and stock, bring to the boil. Cover and simmer for about 10 minutes.
- Drain the carrots, drain and leave to cool a little. Puree the herbs except for a little basil in the soup. To taste. Halve the ham and wrap the carrots with it. Whip the rest of the cream until stiff, stir into the soup. Garnish and serve with the carrots.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below