Velouté de carottes



  • 8 carrots
  • 10 cl of liquid cream
  • Thyme
  • Coriander seeds
  • Salt pepper

Wash, peel and cut the carrots into rounds.
Put them in a saucepan with ½ liter of water, 1 teaspoon coriander seeds and 4 sprigs of thyme.
Season with salt and pepper and bring to a boil and cook for 15 minutes.
Remove the thyme, drain and reserve the vegetable broth, then blend the
carrots.
Stir in the cream and the vegetable broth until smooth.
Reheat without boiling before serving.


 

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