To serve 4
3/4 lbs of carrots
1 onion
2 teaspoons butter
1/2 cup fresh cream
1 tablespoon parsley
Utensils
1 large saucepan
1 food processor
Preparation Time
40 minutes
Peel and dice the carrots and onion. Chop them coarsely in the Food Processor fitted with the knife.
Melt butter in a large saucepan. Fry the onions slowly for 2 minutes, and then add carrots for 2 minutes more.
Then add 4 cups boiling water, salt and pepper. Cook for 30 minutes
Liquefy everything in the Food Processor, and pour back into the saucepan.
Add cream and bring to a boil. stirring continuously.
Sprinkle with parsley and serve.
NOTE: To get a really smooth cream, force the soup through a sieve before adding the cream
