About this recipe:There's no less than four herbs added to this carrot soup. It's delicious and perfect for cold winter nights. Carrots are simmered with dill, marjarom, thyme, parsley, chicken stock and whipping cream. Serve with a crusty bread roll.
4 tablespoons margarine
1 onion, chopped
2 cloves garlic, finely chopped
10 carrots, sliced
1.5 litres chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornflour
125ml whipping cream
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a large saucepan, heat the margarine, add the onion and the garlic and saute until light golden.
Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
Mix cornflour with small amount of cold water to dissolve. Add the diluted cornflour and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!