| Recipe from the Black Countess of the Carrot Soup Ingredients6 carrots1 leek1 nut of butter1 garlic clove1 l of vegetal brothmmeg1 glass of chopped panecervilloin Milk croutons PreparationSkin 6 carrots, cut into pieces together with a leek. Melt a knob of butter in a saucepan, add the vegetables, 1 clove of garlic and a litre of vegetable stock, season with nutmeg, cook for 40 minutes, pass through a vegetable mill or blend; add a glass of milk and serve with croutons of bread and chopped chervil. |
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