If you have not yet tried the tender carrot soup, we strongly advise you to correct this mistake. It is very tasty, nutritious and healthy. And the bright yellow color of the dish is sure to surprise the kids – just the sun on the plate!
Ingredients
- Onion 1 pc.
- large carrot 3 pcs.
- parsley root 1 pc.
- 2 potatoes
- 50g butter
- milk 250 ml
- egg yolks 2 pcs.
- 10% cream 150 ml
- Fresh herbs To taste
- salt To taste
- ground black pepper To taste
- pumpkin seeds 50g
Instructions
- Wash all the vegetables. Peel and chop the onion. Peel carrots and parsley root and grate them on a coarse grater. Peel potatoes and cut them into small cubes.
- Heat butter in a saucepan with a thick bottom and fry all the vegetables in it. Then add 300 ml of hot water and the milk and season to taste with salt and ground black pepper. Cook over low heat until the vegetables are tender, about 15 minutes.
- Mix the yolks of two hard-boiled eggs and cream until homogeneous, and add to the vegetables in the broth with the milk, bring to a boil and immediately remove from the heat.
- Puree the soup with an immersion blender. Salt and pepper to taste. Before serving, sprinkle chopped fresh herbs and pumpkin seeds.
