Cream of Carrot Soup with Chervil

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Ingredients (9)

  • 1 pound peeled and sliced carrots
  • 1 cup sliced shallots
  • 1/2 cup chopped chervil stalks
  • 1/4 cup butter
  • 2 quarts chicken or vegetable stock
  • 1 cup heavy cream
  • 2 tablespoons finely chopped chervil
  • Nutmeg
  • Whipped cream, to garnish
Nutritional Information
  • Calories223
  • Fat15.87g
  • Saturated fat9.04g
  • Trans fat0.19g
  • Carbs14.68g
  • Fiber1.9g
  • Sugar7.12g
  • Protein6.3g
  • Cholesterol50.57mg
  • Sodium319.52mg
  • Nutritional Analysis per serving (10 servings) Powered by

This soup features two cousins from the plant world: carrot and chervil.

Instructions

  1. 1Sauté 1 pound peeled and sliced carrots, 1 cup sliced shallots, and 1/2 cup chopped chervil stalks in 1/4 cup butter until the shallots just begin to soften. Add 2 quarts chicken or vegetable stock and simmer until the carrots are soft.
  2. 2Puree in a blender. Add 1 cup heavy cream and 2 tablespoons finely chopped chervil and reheat to boiling. Season with salt, pepper, and nutmeg and serve garnished with a dollop of unsweetened whipped cream and a sprig of chervil.
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