Recipe: Creamy Carrot Soup

1 Bring your milk and cream to a boil with the lemongrass, then remove from heat and cover your pot for 30 minutes
(infusion).

2 Then melt your knob of butter, add your sliced carrots, season with salt and pepper and slowly, covered, let them sweat for 10 minutes

3 Strain your cream through a fine sieve (cheesecloth strainer) pressing well to extract the lemongrass flavor, then pour over your carrots.

4 Cook uncovered for 35 minutes stirring from time to time until the cream completely coats your carrots.

5 Then test the cooking and seasoning then at the last moment add your finely chopped mint leaves.
Then tell me when you make this recipe for the first time your "feelings" and imagine this as a garnish for a veal or pork roast or with honeyed pork ribs for example