2 tablespoons of butter
1 medium onion, cut into thin slices
1 stalk of celery, cut into fine strips
1 medium potato, peeled and cut into slices
2 large carrots (300g), sliced
Salt, white pepper, and nutmeg to taste
3 cups of water
1 1/4 cup of heavy cream
2 tablespoons of butter
1 medium onion, cut into thin slices
1 stalk of celery, cut into fine strips
1 medium potato, peeled and cut into slices
2 large carrots (300g), sliced
Salt, white pepper, and nutmeg to taste
3 cups of water
1 1/4 cup of heavy cream
In a large pot, melt the butter over medium heat, add the onion and celery, and cook, stirring occasionally, until the onion is soft but not browned
Add the potato and carrots
Season with salt, pepper, and nutmeg
Add the water, cover the pot, and bring to a boil
Reduce the heat and simmer for 8-10 minutes or until the carrots and potatoes are tender
Remove from heat, let the vegetables cool slightly, then blend them in a processor or blender
Return the soup to the pot, add the heavy cream, and check the seasoning
Serve warm
Serves 8
179 calories per serving.
