Carrot Soup with Cream and Parsley
Carrots are cooked slowly with onion, a little garlic and good olive oil until they are tender and sweet. The soup is then blended until smooth. We serve it with a swirl of cream in the centre, 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.