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Vegetarian
Recipes - Cool Cream of Carrot Soup with Sour Cream Recipe
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Cool Cream of Carrot Soup with Sour
Cream Recipe
Ingredients
Serves 4
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white of leek, finely chopped
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2 tbsp extra-virgin olive oil
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10 oz/300 g carrots, diced
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4 oz/125 g potatoes, peeled and diced
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1 tbsp all-purpose/plain flour
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1 quart/1 liter Vegetable Stock
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3/4 cup/180 ml milk
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salt to taste
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4 tbsp sour cream
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1 tbsp finely chopped parsley
Method:
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Sauté the leek
in the oil in a saucepan over medium heat for 8
minutes, or until softened.
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Add the carrots
and potatoes and sauté for 2 minutes.
Sprinkle
in the flour and mix to prevent any lumps from
forming.
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Pour in 1 cup
(250 mi) of stock and stir well. Pour in the milk
and 226 season with salt. Bring to a boil and simmer
over low heat for 45 minutes.
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Process the soup
in a food processor or blender to make a smooth
cream. Let cool.
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Ladle into soup
bowls. Spoon a tablespoon of sour cream into the
center of each bowl. Use a toothpick to "pull"
threads of cream outward from the center.
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Garnish with the
parsley and serve.
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