Creamy carrot-potato soup

Name: Creamy carrot-potato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 500 g floury potatoes; 2 medium-sized carrots; 2 TABLESPOONS butter/margarine; 2 stem(s) Thyme; 2-3 TEASPOONS Vegetable broth; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Worcester sauce; 7-10 Tbsp Thyme

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
500 g floury potatoes
2 medium-sized carrots
2 TABLESPOONS butter/margarine
2 stem(s) Thyme
2-3 TEASPOONS Vegetable broth
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Worcester sauce
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and chop the potatoes and carrots. Heat the fat in a saucepan. Sauté onion and garlic in it. Add potatoes and carrots and steam briefly
2
Wash the thyme and add 1 l water and broth. Bring everything to the boil, cover and simmer for about 20 minutes
3
Take out approx. 4 tablespoons of vegetable cubes and set aside. Remove thyme stalks. Puree the soup finely. Stir in half the crème fraiche. Season to taste with salt, pepper and Worcester sauce. Serve the soup. Spread the rest of the crème fraîche and vegetable cubes on top. Garnish with thyme