Serves 8
• 3 cups scraped, sliced carrots
• 1 large yellow onion, peeled and chopped
• ½ cup butter
• 1 tsp. sugar
• 1 tsp. salt, and more to taste
• 1 medium-sized potato, peeled and diced
• ½ cup water
• 1½ cups light cream
• 4 Tbs. flour
• 4½ cups milk
• fresh-ground black pepper
• paprika
• cayenne pepper
• 1 clove garlic, minced (optional)
• brandy
• garnish
• croutons or chopped parsley
1. Sauté the carrots and onions in a large skillet or soup pot in 4 tablespoons of butter for a few minutes. Add the sugar, 1 tsp. salt, the diced potato, and the water. Cover tightly and simmer until the vegetables are just tender.
2. Purée the vegetables in a blender with the cream.
3. Melt the remaining 4 tablespoons of butter in a skillet and stir in the flour. Cook the roux until it is golden. Heat the milk and stir it into the roux with a whisk. Cook the white sauce over a very small flame, stirring often, until it is thickened.
4. Combine the carrot purée and the white sauce in a large pot. Grate in some pepper and add paprika and cayenne to taste, as well as a little minced garlic if you like. Add a little brandy and salt to taste.
5. Simmer the soup gently for another 10 or 15 minutes, stirring occasionally. Serve hot, garnished with croutons or chopped parsley.
