SOUPE MARIE-ANTOINETTE





  • 750 g ( 1,65 lbs ) carrots (peeled off and sliced)
  • 3+3/4 cups chicken stock
  • 2 teaspoons of salt
  • 30 g ( 0,066 lbs ) (2 tablespoons) butter
  • 1 tablespoon of flour
  • 2 teaspoons of tomato paste
  • 125 g ( 0,26 lbs ) (1/2 cup) cream
  • 1 teaspoon of black pepper
  • 1 tablespoon parsley (chopped)

Place the carrots in a medium saucepan and cover with the chicken stock. Add 1 teaspoon of salt and bring to a boil over high heat. Turn the heat down and cook for half an hour until the carrots are soft. Strain the mixture through a strainer placed on top of a large bowl and keep the water. Mash the carrots remaining in the strainer, make a puree and set aside.
Melt the butter in a large saucepan over medium heat. Add flour with a wooden spoon and make a smooth paste. Put the pot on the fire again and slowly add one-third of the boiling water you have reserved and the carrot puree. Add the remaining boiling water, mix it well and bring it to a boil.
When it boils, take the saucepan off the heat, add the tomato paste and cream, and stir quickly until well mixed.
Put the pot on a heavy fire and heat the soup without boiling. Add the remaining 1 teaspoon of salt and pepper.
Pour the soup into a serving bowl and serve by sprinkling chopped parsley on top.

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