Puree Carrot Soup

Yeild: 6 lit

Ingredients:

• 100 g butter
• 2 kg carrots, diced
• 500 g onions, diced
• 5 lit chicken / white veal stock
• 500 g potatot, peeled, diced
• to taste salt
• to taste ground white pepper
• 400 ml hot cream (optional)

Procedure:

1. heat butter in saucepot ... over moderate low heat
2. add carrots, onions ... sweat vegetables till half cooked ... do not brown
3. add stock, potatoes ...bring to boil
4. simmer till vegetables are tender
5. puree soup with a blender ... bring back to a simmer
6. add more stock to get the right consistency
7. season to tatse with salt, pepper
8. before service add hot cream (optional)

Note:

• rice may be use in place of poataoes as a binding agent ... simmer till rice is very soft
• water or vegetable stock may be use in place of chicken / veal stock