Cream of Carrot Soup with Chervil Recipe

1. 1

   Saute 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.

2. 2

   Add 2 quarts chicken or vegetable stock and simmer until the carrots are soft.

3. 3

   Puree in a blender.

4. 4

   Add 1 cup heavy cream and 2 tablespoons finely chopped chervil and reheat to boiling.

5. 5

   Season with salt, pepper, and nutmeg and serve garnished with a dollop of unsweetened whipped cream and a sprig of chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.