2 tablespoons butter
1 large onion, thinly sliced
2 pounds carrots, thinly sliced
8 cups of water, vegetable stock or chicken stock
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3 tablespoons of heavy cream or creme franche
Salt and pepper
Chervil or parsley leaves for garnish
Makes 6 servings
Heat butter in a large saucepan over low heat. Add onion and cook until tender but not colored. Add carrots and stir to coat with butter. Add water or stock, and add a pinch of salt. Bring to boil. Reduce heat and cook until very tender.
Puree in a food mill and return to the saucepan. Add cream. Season to taste.
Garnish with chervil or parsley and serve hot.
Nutritional information per serving: 171 calories; 6 g protein; 18 g carbohydrates; 9 g fat (6 saturated, 2 monounsaturated, 1 polyunsaturated); 26 mg cholesterol; 298 mg sodium; 3 g fiber; 10 g sugar; 47 percent calories from fat.