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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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In 'The Best Recipes in the World' by Mark Bittman; France Ingredients:
3 tablespoons butter |
2 shallots, sliced |
1 lb carrot, roughly chopped (or grated) |
1 large baking potato, peeled and roughly chopped (or grated) |
salt, to taste |
black pepper, to taste |
2 teaspoons sugar |
5 cups chicken stock (preferably homemade) or 5 cups vegetable stock (preferably homemade) |
1/2 cup creme fraiche or 1/2 cup sour cream |
1/4 cup chopped fresh chervil or 1/4 cup fresh parsley leaves |
Directions:
1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots, carrots, potato, salt, pepper, and sugar, and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down.
3. Add the stock, raise the heat to high, and bring the mixture to a boil.
4. Turn the heat to low and simmer for about 15 minutes.
5. Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary (be careful, mixture is hot).
6. To serve hot, reheat the soup in the saucepan.
7. To serve it cold, refrigerate, covered, for at least 2 hours.
8. Stir in the creme fraiche, then garnish with the chervil and serve.
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