Cream of Carrot Soup

Recipe: Serving 4-6

Ingredients

For the velouté:

• 2 oz Butter

• 2 oz All Purpose Flour

• 5 Cups of Vegetable Stock

For the soup base:

• 1.8 LB Carrots, Peel and medium dice

• 100g Celery, small dice

• 175g Yellow Onion, small dice

• 75g Broccoli Stem, small dice

• 2 oz Heavy Cream

Velouté:

1. Melt the butter in a sauce pot. Mix in the flour to create a roux. Cook until BLONDE. ( the roux should be liquid and smell nutty)

2. Whisk in the vegetable stock, making sure there are no lumps.

3. Simmer 15-20 minutes.

4. Set aside to cool for soup.

Soup:

1. Peel and medium dice the Carrots then Blanch & Shock the Carrots for 3-5 mins

2. Melt Butter and Sweat the onion, celery, and broccoli stems until tender. NO COLOR.

3. Let the vegetables cool a bit, then puree in the Blender with the velouté and the blanched carrots. (if soup is too thick, can add a bit more vegetable stock)

4. Add cream and reheat slowly so as to not cause soup to discolor.

5. Adjust seasoning with salt and white pepper. (make sure white pepper is very fine)