Light carrot soup with cream

Name: Light carrot soup with cream
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 450 g (1 lb) new carrots; 225 g (½ lb) parsnips; 1 dozen silver baby onions or 100 g (¼ lb) shallots; 1 dozen silver baby onions or 100 g (¼ lb) shallots; 275 ml (½ pint) water; salt and freshly ground pepper; salt and freshly ground pepper; 850 ml (1½ pints) creamy milk; 2 egg yolks; 150 ml (¼ pint) single cream; parsley for garnishing; parsley for garnishing

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This soup, made with tender new spring carrots and flavoured lightly with parsnips which have been seasoned by a touch of winter frost, is fresh and delicate - quite unlike the hefty winter version of carrot soup.

Ingredients

450 g (1 lb) new carrots
225 g (½

Europe
United Kingdom
Soup
Vegetarian
Gluten-free
Winter
Spring

Method

Trim and scrape the vegetables and cut them into manageable pieces - if the cores of the parsnips seem woody, discard them as they will be tasteless.

Put all the vegetables into a large saucepan, cover them with cold water and add a pinch of salt. Cook for 15 minutes if you are going to use a liquidizer - up to 25, until everything is very tender, if you are going to use a mouli-légumes