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–+ servings
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Soup
French
Mother Sauces
Servings: 2

Equipment

  • blender

Ingredients

  • 1 cup carrots, sliced
  • 2 cups water
  • ½ cup sauce velouté
  • ½ cup cream
  • 1 egg yolk
  • salt
  • black pepper
  • thyme
  • parsley

Instructions 

Setup

  • Simmer the carrots in boiling water until tender.
  • Drain carrots, but keep ½ cup of the liquid from the pot.
  • Puree carrots with ¼ to ½ cup of the pot liquid.

Base

  • Add the pureed carrots to a saucepan.
  • Add ½ cup of velouté.
  • Add salt, pepper, thyme, and parsley to taste.
  • Stir the ingredients together and let it simmer.

Finish

  • Heat ½ cup of cream and whisk in the egg yolk.
  • Slowly add the cream mixture to the carrots and whisk together.
  • Increase the heat to low and let the soup reduce until it has reached the desired consistency.
  • Serve as it is or puree it for extra smoothness.
  • Garnish with chopped parsley.

Notes

  • Try with mashed roasted garlic in puree.
  • Blending at the end makes it frothy. Try a stick blender to puree better or to blend before serving
  • Try adding more than ¼ cup of water to the blender. Carrots tend to get stuck on the sides when pureeing in a blender.