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