prep time: tbd
cook time: tbd
servings: 4 to 6
2 pounds carrots - peeled and sliced
1 onion - sliced
3 cups water
2 cups chicken broth or stock
1- or 2-day-old white bread - cut into 1/2- to 3/4-inch cubes, optional
unsalted butter, optional
1/2 cup heavy cream
leaflets plucked from fresh chervil for garnish
1. boil the carrots and onion in the water until they are soft, about 10 minutes. crain them, reserving the cooking liquid, and purée them, using a blender, food mill, or food processor and adding a bit of the cooking liquid as necessary.
2. combine the purée, cooking liquid, and broth, heat to a boil, and season with salt and pepper.
3. in the meantime sauté the cubes of bread in butter, until golden on all sides. take them from the pan and keep them hot.
4. add the cream to the soup, bring it to a boil, and put the soup into a heated tureen or directly into heated individual bowls. garnish generously with chervil. if you use croûtons, pass them at the table so they keep all their crunch.
- goop, november 2011