Vegetarian Recipes - Cool Cream of Carrot Soup with Sour Cream Recipe

  
 

Cool Cream of Carrot Soup with Sour Cream Recipe

 

Ingredients

 

Serves 4 

  • white of leek, finely chopped

  • 2 tbsp extra-virgin olive oil

  • 10 oz/300 g carrots, diced

  • 4 oz/125 g potatoes, peeled and diced

  • 1 tbsp all-purpose/plain flour

  • 1 quart/1 liter Vegetable Stock

  • 3/4 cup/180 ml milk

  • salt to taste

  • 4 tbsp sour cream

  • 1 tbsp finely chopped parsley

Method:

  1. Sauté the leek in the oil in a saucepan over medium heat for 8 minutes, or until softened.

  2. Add the carrots and potatoes and sauté for 2 minutes. Sprinkle in the flour and mix to prevent any lumps from forming.

  3. 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.

  4. Process the soup in a food processor or blender to make a smooth cream. Let cool.

  5. 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.

  6. Garnish with the parsley and serve.