Carrot Soup with Cream and Parsley
Carrots are cooked slowly with onion, garlic, and olive oil until they are tender and sweet. We blend them until smooth. The soup is finished at the pass with a swirl of cream in the center, a drizzle of olive oil, chopped parsley, and a few small croutons for crunch.
- Price
- €5.50
- Portion
- a 350 ml bowl, finished at the pass.
- Ingredients
- carrots, onion, garlic, potato, vegetable stock, extra virgin olive oil, sea salt, black pepper; finished with fresh cream, flat-leaf parsley and wheat-bread croutons.
- Allergens
- dairy (cream), gluten (croutons). The soup base itself is free of both, see the dietary notes.