Mireille Johnston

Soupe de Carottes

A Delicate Carrot Soup

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This light and refreshing soup is easy to prepare in any season. If you use big winter carrots, add a lump of sugar during cooking.

Ingredients

  • 1 quart water
  • salt
  • 1 bay leaf
  • 4 large

Method

Bring water to a boil and add salt and bay leaf. Peel and slice the vegetables, then add them to the boiling water and simmer for 15 minutes. Pass through a Mouli food mill into a saucepan. Add salt and pepper (and sugar if desired), and check the seasoning.

Heat for 3 minutes. Sprinkle with olive oil and serve.

You may serve the soup on croutons and sprinkle it with parsley at