Carrot cream soup

Name: Carrot cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 2 TABLESPOONS butter/margarine; 3 TSP Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 1 Garlic clove; 2 discs Toast; 1 Beet Cress

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
2 TABLESPOONS butter/margarine
3 TSP Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
1 Garlic clove
2 discs Toast
1 Beet Cress

Directions

1
Clean, wash and slice the carrots. Peel and finely dice the onion
2
Heat 1 tablespoon of fat in a saucepan. Fry the onion in it until transparent. Add the carrots and steam briefly. Deglaze with 3/4 l water and bring to the boil. Add stock and dissolve in it. Cover and simmer for 10-15 minutes
3
Possibly take out some carrot slices for garnishing. Mash the rest of the carrots in the stock. Add cream and bring everything to the boil. Season to taste with salt, pepper and nutmeg
4
Peel the garlic and cut into slices. Dice the toast. Heat 1 tablespoon of fat. Roast garlic and bread in it until golden brown. Serve soup with croutons and carrot slices. Rinse the cress, cut from the bed and sprinkle on the soup