Pureed Carrot Soup

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ liter vegetable stock
  • 1 kg carrot (s)
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 2 cup milk
  • sugar
  • salt
  • parsley
Pureed Carrot Soup
Pureed Carrot Soup

Instructions

  1. Peel and chop the carrots and fry them in 1 teaspoon butter. Deglaze with the broth and simmer gently on a low heat for 20 minutes. Strain the carrots and collect the broth. Puree the carrots.
  2. Melt the remaining butter and sweat the flour in it until golden. Add the warm milk and the broth and stir well so that there are no lumps. Add the pureed vegetables and briefly bring to the boil again. Season with salt and sugar and serve sprinkled with parsley.
  3. Serve with toast.

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