Carrot Velouté Recipe
by Andre
(Saint-Hubert, Quebec, Canada)
Carrot Veloute (Credit: Meg Zimbeck/Flickr)
My Carrot Velouté always makes a big hit. Basically we could call it cream of carrot soup... but how boring is that! Carrot Velouté makes it sound so much sexier. :-)
Anyhow, here's the recipe for 2. (Why would you want to be more?)
Carrot Veloute
Ingredients:
2 cups of carrots sliced
3½ cups of water
1 green onion, minced
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/2 to 1 cup of 15% cream
Directions:
Throw it all into a small sauce pan and bring to a boil. Reduce to medium heat and simmer for 15 minutes (or until tender). Throw everything into a blender and mix on high until smooth. Add enough cream to make this mixture creamy. Depending on the evaporation of your water this can range from ½ a cup to 1 cup.
Pour immediately into 2 bowls, dribble some cream into the shape of a heart and add a bit of fresh parsley.
This carrot velouté is seasoned to perfection and will definitely impress.
Bon appétit!
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