Carrot and potato soup with parsley

Name: Carrot and potato soup with parsley
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g Potatoes; 200 g Carrots; 1 Onion; 50 g frozen peas; 1 TEASPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 2 stem(s) flat leaf parsley; 1/4 l Vegetable broth; 50 g Whipped cream; 1 TEASPOON Fresh cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

300 g Potatoes
200 g Carrots
1 Onion
50 g frozen peas
1 TEASPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
2 stem(s) flat leaf parsley
1/4 l Vegetable broth
50 g Whipped cream
1 TEASPOON Fresh cream

Directions

1
Peel and wash the potatoes and carrots. Dice the potatoes and cut the carrots into slices. Peel and finely dice onion. Defrost peas. Heat the lard.
2
Fry potatoes, carrots and onion. Season with salt, pepper and laurel. Wash parsley, pluck leaves. Deglaze vegetables with broth, add parsley stems. After 15 minutes of cooking time, put aside about 2 tablespoons of vegetables. Cook the rest of the soup for another 10 minutes. Remove the bay leaf and parsley stalks. Puree the rest of the soup. Refine with cream. Heat the vegetables and peas in the soup.
3
Cook the rest of the soup for another 10 minutes. Remove the bay leaf and parsley stalks. Puree the rest of the soup. Refine with cream. Heat the vegetables and peas in the soup. Flavour again. Serve sprinkled with crème fraîche and parsley leaves