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Carrot Potato Cream Soup Recipe

2013/02/09 by Varga László

aIMG_6739

Ingredients (4 servings):

  • 500 g carrots
  • 250 g potatoes
  • 1 medium onion
  • 5 garlic cloves
  • 100 g butter
  • 100 ml white semisweet wine
  • 1 tablespoon shopped fresh ginger
  • some hard rind matured cheese
  • a few parsley leaves
  • croutons

 

Preparation method:

  1. Chop the onion and garlic.
  2. Slice the carrots into 1 cm thick slices.aIMG_6715
  3. Dice the potatoes into 2 cm cubes.aIMG_6723
  4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
  5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
  6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
  7. Let it cool down for 30 minutes.
  8. Using an immersion blender puree the vegetables until smooth.
  9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
  10. Optionally you can add creme but I have left it out.
  11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
  12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

 

Carrot Potato Cream Soup Recipe

Ingredients:

  • 500 g carrots
  • 250 g potatoes
  • 1 medium onion
  • 5 garlic cloves
  • 100 g butter
  • 100 ml white semisweet wine
  • 1 tablespoon shopped fresh ginger
  • some hard rind matured cheese
  • a few parsley leaves
  • croutons

Preparation method:

  1. Chop the onion and garlic.
  2. Slice the carrots into 1 cm thick slices.
  3. Dice the potatoes into 2 cm cubes.
  4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.
  5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.
  6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.
  7. Let it cool down for 30 minutes.
  8. Using an immersion blender puree the vegetables until smooth.
  9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
  10. Optionally you can add creme but I have left it out.
  11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.
  12. Garnish with some chopped parsley leaves and croutons on the side.
http://chefdepaprika.com/2013/02/carrot-potato-cream-soup-recipe/


4 Comments »

  1. Veena says:

    Yummy and creamy soup

  2. Marta says:

    OTIMAS RECEITAS

  3. partyhead says:

    I love this type of winter food,a lovely winter warmer.
    If your going out for halloween get this in your tummy.

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