Puree of Carrot

Name: Puree of Carrot
Cuisine: French
Ingredients: 1 pound carrots, shredded; 6 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; 3 shallots, chopped, or white part only of 6 scallions, sliced; 3 shallots, chopped, or white part only of 6 scallions, sliced; Salt; Pepper from the mill; 6 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; 6 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; ½ cup light sour cream; ½ cup chopped fresh chervil leaves; 1 large yellow onion, chopped; 2 tablespoons unsaturated oil of your choice

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This soup is for everyday use and the butter has been replaced by oil to give its texture some smoothness. It can be made totally fat free by eliminating the oil and simmering the onions and shallots in the broth with the carrots; the taste, though, is less interesting.

Ingredients

2 tablespoons unsaturated oil of your choice
1 large yellow onion, chopped
3 shallots

Europe
France
Soup

Method

Heat the oil in a large saucepan, then add the onion and cook, stirring, over medium heat until light golden. Add the shallots and carrots and toss a few minutes. Add the chosen stock and bring to a boil. Salt and pepper to your taste and simmer, uncovered, until the carrots are soft, 20 to 25 minutes.

Puree in a blender, adding the sour cream at the end of the blending. Reheat to very