Carrot Cream Soup with Sweet New Harvest Onions

1. 1

   Cut the onions and carrots in half and slice thinly.

2. 2

   Melt the butter in a saucepan and saute the onions and carrots.

3. 3

   Add a pinch of salt.

4. 4

   Fry until the onions are translucent.

5. 5

   Add the water and consomme bouillon cubes.

6. 6

   When it comes to the boil, cover with a lid and simmer for 20-30 minutes.

7. 7

   Turn off the heat, and add the milk and fresh cream.

8. 8

   Mix in a blender or use a hand mixer until smooth.

9. 9

   Warm it up before serving.

10. 10

    Garnish with parsley if you like.

* Per serving · 4 servings · Values may vary.

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