Carrot Cream

73 mins
Serves 1
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Directions

  1. 1Cut half an onion into pieces and prepare one large garlic or two small ones.
  2. 2Cut half an onion into pieces and prepare one large garlic or two small ones.
  3. 3Cut half an onion into pieces and prepare one large garlic or two small ones.
  4. 4Peel and cut 6 large carrots (550-600g) into thin pieces and set aside.
  5. 5Peel and cut 6 large carrots (550-600g) into thin pieces and set aside.
  6. 6Peel and cut 6 large carrots (550-600g) into thin pieces and set aside.
  7. 7In a pot over medium heat, add oil and 30g of butter.
  8. 8In a pot over medium heat, add oil and 30g of butter.
  9. 9In a pot over medium heat, add oil and 30g of butter.
  10. 10Once the butter is dissolved, add the onion, garlic, and carrots to the pot.
  11. 11Once the butter is dissolved, add the onion, garlic, and carrots to the pot.
  12. 12Once the butter is dissolved, add the onion, garlic, and carrots to the pot.
  13. 13Stir constantly for about three minutes until the onion is softened.
  14. 14Stir constantly for about three minutes until the onion is softened.
  15. 15Stir constantly for about three minutes until the onion is softened.
  16. 16Add two cups of chicken broth (or water with consommé) and season with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
  17. 17Add two cups of chicken broth (or water with consommé) and season with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
  18. 18Add two cups of chicken broth (or water with consommé) and season with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
  19. 19Stir well, cover the pot, lower the heat to medium-low, and cook for about 20-25 minutes until the carrot is very soft.
  20. 20Stir well, cover the pot, lower the heat to medium-low, and cook for about 20-25 minutes until the carrot is very soft.
  21. 21Stir well, cover the pot, lower the heat to medium-low, and cook for about 20-25 minutes until the carrot is very soft.
  22. 22Turn off the heat and let the mixture cool for about 20 to 30 minutes before blending.
  23. 23Turn off the heat and let the mixture cool for about 20 to 30 minutes before blending.
  24. 24Turn off the heat and let the mixture cool for about 20 to 30 minutes before blending.
  25. 25Once cooled, add one cup of cream (at room temperature) to the pot.
  26. 26Once cooled, add one cup of cream (at room temperature) to the pot.
  27. 27Once cooled, add one cup of cream (at room temperature) to the pot.
  28. 28Blend everything using an immersion mixer or transfer to a blender until it's a lump-free cream.
  29. 29Blend everything using an immersion mixer or transfer to a blender until it's a lump-free cream.
  30. 30Blend everything using an immersion mixer or transfer to a blender until it's a lump-free cream.
  31. 31Light the fire again and check the consistency of your cream.
  32. 32Light the fire again and check the consistency of your cream.
  33. 33Light the fire again and check the consistency of your cream.
  34. 34Add 3/4 cup of evaporated milk (or regular milk or broth) if the cream is too thick.
  35. 35Add 3/4 cup of evaporated milk (or regular milk or broth) if the cream is too thick.
  36. 36Add 3/4 cup of evaporated milk (or regular milk or broth) if the cream is too thick.
  37. 37Taste for salt and add an extra 1/2 teaspoon of salt if needed.
  38. 38Taste for salt and add an extra 1/2 teaspoon of salt if needed.
  39. 39Taste for salt and add an extra 1/2 teaspoon of salt if needed.
  40. 40Add a pinch of nutmeg.
  41. 41Add a pinch of nutmeg.
  42. 42Add a pinch of nutmeg.
  43. 43Stir very well and, once the cream starts bubbling, remove it from the heat immediately, do not let it boil.
  44. 44Stir very well and, once the cream starts bubbling, remove it from the heat immediately, do not let it boil.
  45. 45Stir very well and, once the cream starts bubbling, remove it from the heat immediately, do not let it boil.
  46. 46Serve the cream, accompanied by croutons.
  47. 47Serve the cream, accompanied by croutons.
  48. 48Serve the cream, accompanied by croutons.

Ingredients

  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 large garlic
  • 1 large garlic
  • 1 large garlic
  • 6 carrots
  • 6 carrots
  • 6 carrots
  • oil
  • oil
  • oil
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 0.75 cup evaporated milk
  • 0.75 cup evaporated milk
  • 0.75 cup evaporated milk
  • 0.5 teaspoon extra salt
  • 0.5 teaspoon extra salt
  • 0.5 teaspoon extra salt
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg

Equipment

potknifeimmersion mixerblender

Tips

  • Use cream at room temperature by taking it out of refrigeration an hour before.
  • You can substitute sour cream or half cream and half evaporated milk for the cream.
  • You can add a little cream cheese or half cream for variation.
  • Do not let the cream boil after adding nutmeg and stirring.
  • Serve with croutons.