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Carrot soup

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 6):


Coarsely chop the onions and braise them in butter.
Make sure the onions don't go brown.

Add the chopped potatoes, the sliced leeks and the bouquet of celery, thyme and bay leave.
Season and add 6 cups of water.

Slice the carrots and cook them separately in butter, with a lid on.

When the vegetables are cooked, add some of the braised carrots, and blend the soup in a processor or use an immersion blender.

When serving, add the remaining carrots and some finely chopped parsley or chervil.

User comments

another free recipe every day

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