Name: Sopa de Cenouras (Portuguese Carrot Soup with Egg and Lemon)
Yield: Serves 8
Cuisine: Portugal
Ingredients: 4 tablespoons unsalted butter; 1½ pounds medium carrots (16 to 18); 5 to 7 cups Chicken Stock; 2 medium onions, finely chopped; Salt and freshly ground pepper; 2 tablespoons fresh lemon juice; 3 large egg yolks; 2 tablespoons chopped fresh mint, cilantro, or parsley for garnish; ½ cup heavy cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Most carrot soups are very rich and filling, but the lemon juice adds a lightness to this soup and the mint or fresh cilantro garnish is also a refreshing touch.

Ingredients

1½ pounds medium carrots (16 to 18)
4 tablespoons unsalted butter
2

Method

Peel and trim the carrots. Cut 6 carrots into thin julienne strips, about 1½ inches long and ⅛ inch wide. Do this on a mandoline if you have one; save all the ends and add them to the soup. Blanch the julienne