Mild And Comforting Carrot Potage Recipe by cookpad.japan
Cooking Instructions 1 Slice the carrot and onion thinly. This is the only prep work you need to do. 2 Melt butter in a pan, add carrots and onions then sauté until the onions have wilted, being careful not to let it burn. 3 Add water and soup stock cubes, cover with a lid and simmer until the vegetables are fall-apart tender (about 25-30 minutes.) Just let it bubble away over medium heat. 4 Let it cool down a bit (or just proceed if it's not dangerous to do so with piping hot liquid) and transfer to a blender. Puree until smooth, then put it back in the pan. 5 It's already a delicious potage soup (Maybe slightly rich). Heat over low heat and stir in the milk. Make it the consistency you like. 6 Season with salt and white pepper and it's done. Transfer to serving bowls, optionally scatter parsley and enjoy. 7 1 Slice the carrot and onion thinly. This is the only prep work you need to do. 1 Slice the carrot and onion thinly. This is the only prep work you need to do. 2 Melt butter in a pan, add carrots and onions then sauté until the onions have wilted, being careful not to let it burn. 2 Melt butter in a pan, add carrots and onions then sauté until the onions have wilted, being careful not to let it burn. 3 Add water and soup stock cubes, cover with a lid and simmer until the vegetables are fall-apart tender (about 25-30 minutes.) Just let it bubble away over medium heat. 3 Add water and soup stock cubes, cover with a lid and simmer until the vegetables are fall-apart tender (about 25-30 minutes.) Just let it bubble away over medium heat. 4 Let it cool down a bit (or just proceed if it's not dangerous to do so with piping hot liquid) and transfer to a blender. Puree until smooth, then put it back in the pan. 4 Let it cool down a bit (or just proceed if it's not dangerous to do so with piping hot liquid) and transfer to a blender. Puree until smooth, then put it back in the pan. 5 It's already a delicious potage soup (Maybe slightly rich). Heat over low heat and stir in the milk. Make it the consistency you like. 5 It's already a delicious potage soup (Maybe slightly rich). Heat over low heat and stir in the milk. Make it the consistency you like. 6 Season with salt and white pepper and it's done. Transfer to serving bowls, optionally scatter parsley and enjoy. 6 Season with salt and white pepper and it's done. Transfer to serving bowls, optionally scatter parsley and enjoy. 7 7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy chocolate molten lava cakes Ray's' Chicken Tortilla Soup Cheesy Taco Chicken Breast slow cooker boneless turkey breast Matcha Green Tea Macarons Easy chocolate molten lava cakes Ray's' Chicken Tortilla Soup Cheesy Taco Chicken Breast slow cooker boneless turkey breast Matcha Green Tea Macarons Dinner Rolls cream puffs Crab Sukiyaki (or Hot Pot) Chocolate Chocolate Chip Cookies A Chef's Recipe for Hamaguri Clam Broth for Girl's Day Simple and Easy Drained Tofu Japanese Confectionery in the Microwave: Yatsuhashi Hokkori Cafe Turnip Potage Soup Cream Soup Side Dish with Wiener Sausages Bomb pork chops Dinner Rolls cream puffs Crab Sukiyaki (or Hot Pot) Chocolate Chocolate Chip Cookies A Chef's Recipe for Hamaguri Clam Broth for Girl's Day Simple and Easy Drained Tofu Japanese Confectionery in the Microwave: Yatsuhashi Hokkori Cafe Turnip Potage Soup Cream Soup Side Dish with Wiener Sausages Bomb pork chops