Golden Soup
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Golden Soup for 4 people:
- 1 liter of prepared cold vegetable broth*
- 250 g of grated carrots
- 1 large chopped onion
- 50 g of butter
- 50 g of flour
- salt and freshly ground pepper
- 2 dl (200 ml) of heavy cream (30% fat)
- 20 g of fresh (or frozen) peas
Progression
1- In a saucepan, gently melt carrots and onions in butter for 5 minutes covered. Then, with a spatula, add the flour and mix.
2- Gradually pour in the cold liter of broth (mixing hot with cold prevents lumps), then stir until it reaches boiling. Season with salt and freshly ground pepper.
3- Simmer for 20 minutes.
4- Blend the soup until smooth.
5- Add the heavy cream and simmer for an additional 10 minutes, keeping the soup at a gentle simmer.
Serve piping hot in beautiful soup bowls and add a handful of fresh peas to each bowl for a crunchy, green, and refreshing touch to your soup.
*For this preparation, there are now convenient options available in major supermarkets, such as Ariake's broth sachets or vegetable glazes from Cuisinat, which work perfectly well.
2- Gradually pour in the cold liter of broth (mixing hot with cold prevents lumps), then stir until it reaches boiling. Season with salt and freshly ground pepper.
3- Simmer for 20 minutes.
4- Blend the soup until smooth.
5- Add the heavy cream and simmer for an additional 10 minutes, keeping the soup at a gentle simmer.
Serve piping hot in beautiful soup bowls and add a handful of fresh peas to each bowl for a crunchy, green, and refreshing touch to your soup.
*For this preparation, there are now convenient options available in major supermarkets, such as Ariake's broth sachets or vegetable glazes from Cuisinat, which work perfectly well.
credits photo : © Botamochy
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