Carrot Cream Soup


Cream soups are my favorites so don't be surprised that you will encounter this type of soup quite often in my blog. As with any cream soup, it is important to reach the ideal consistency. To reach this consistency I have made several attempts  and my little princess was testing all of them as she is my best critic. I have full confidence in this recipe as she liked it the most and did not stop until the bowl was empty.

400 gr. / 14,11oz - carrots peeled and sliced
200 g  - 7,05 oz potatoes, chopped
200 g – 7,05 oz red onion cut into wholesale
40 g / 1,41 oz - butter
100ml. / 3,38 oz - Milk
2 l. / 67,63 oz - Water
1 1/2 tsp - Salt

Pour water in a saucepan, add the salt, carrots, potatoes and onions. Once boiled leave to heat about 15 minutes until the vegetables are cooked. Turn off the heat and blend well until you are sure that all the vegetables are well blended. Now is the time to add the hot milk (the milk must be well heated) when all the products are thoroughly mixed, add the butter cut into small pieces so that it can melt easily. You can leave the soup for a while before serving and serve with blue cheese. Bon Appetit!



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