Parsley Soup with Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 vegetable onion (s), finely chopped
- 1 clove garlic, finely chopped
- 2 bunches parsley, smooth, finely chopped
- 3 tablespoon butter
- 2 tablespoon flour
- 500 g milk
- 200 g cream
- 300 ml vegetable stock
- 2 carrot (s), grated
- salt and pepper
- 1 pinch (s) nutmeg, grated
- 1 pinch (s) sugar
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Sauté the onion, garlic and 2/3 of the parsley in 2 tablespoons of butter. Then dust with flour and carefully add the milk and cream, stirring constantly. Then slowly pour in the broth.
- Let the soup simmer for about 10 minutes and then finely puree with the hand blender. Season to taste with salt, pepper and nutmeg. Add a pinch of sugar.
- Toast 1 tablespoon of sugar and the carrot strips in 1 tablespoon of butter in a non-stick pan until they turn a slightly golden color.
- Arrange the soup on plates and put a few strips of carrots on top, then sprinkle with a little parsley.
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