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Serves : 4

How to Make It

Step 1    

Preheat a 12-inch cast-iron skillet over high heat for 5 minutes, Add the oil, then the carrots. Stir to coat the carrots with oil and cook, stirring frequently, until the carrots are partially charred, about 15 minutes.

Step 2    

Reduce the heat to moderate and add the shallots, garlic and thyme. Cook until the shallots are softened, 2 to 3 minutes.

Step 3    

Add the potato and stock. Simmer over low heat until the carrots and potato are very soft, about 15 minutes.

Step 4    

In a food processor or blender, puree the soup until smooth. (For an extra silky texture, press the puree through a fine sieve after pureeing.)

Step 5    

Transfer the soup to a saucepan and add the cream (use extra chicken stock or water for a thinner consistency it desired). Add the red wine vinegar, salt and pepper. Stir in the butter and serve hot, sprinkled with the chopped parsley.

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