This makes a great first course soup.
Use medium size, sweet carrots.
Did you know that when using fresh parsley as a garnish that after you chop it,
you can wrap it in cheesecloth and run it under cold water. The water will turn
green, keep rinsing until the water is clear. Squeeze out excess moisture.
Parsley will keep several days this way.
1 small onion finely chopped
3 C. carrots peeled and coarsely chopped
4-6 T. butter
3 C. chicken stock
1 1/2 C. heavy cream or milk
2 t. curry powder
salt and pepper to taste
Melt butter in large saucepan. Saute onions 5 minutes until transparent, then
add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes
or until carrots are tender. Puree in the blender or if you want a very velvety
texture, put through a strainer. Return the soup to the pan and whisk in milk or
cream. Add seasonings and taste.
Garnish with creme fraiche and chopped parsley.